Crumbly-Topped Rhubarb Recipe




Crumbly-Topped Rhubarb Ingredients

3 cup young rhubarb, unpeeled and diced
1 tbsp unbleached flour
1/2 cup granulated sugar
1 tsp cinnamon
1/8 tsp salt
1 tbsp ; water
6 tbsp butter or margarine
6 tbsp unbleached flour
1/2 cup brown sugar, firmly packed
1/2 cup rolled oats, quick cooking, quick cook

A Recipe for
Crumbly-Topped Rhubarb

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Crumbly-Topped Rhubarb

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Crumbly-Topped Rhubarb Directions

Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish,
combine the first 6 ingredients. Cream the butter with the four and
brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake
in a moderate oven, 350 Degrees F., for 40 minutes or until the
rhubarb is tender and the top is brown.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

Serves: 4

 

 

 

 

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