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
A gourmet who thinks of calories is like a tart who looks at her watch. |
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This Recipe for Crumbly-Topped Rhubarb is one of thousands in the Recipes-to-go Dessert Cookbook.
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If you enjoy this Crumbly-Topped Rhubarb Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Crumbly-Topped Rhubarb from the recipe cookbook of Recipes-to-go (Dessert)
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
The way you cut your meat reflects the way you live. |
| Confucius |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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
Crumbly-Topped Rhubarb Recipe brought to you by Recipes To-Go