Rhubarb Crisp 3
2 c. flour
1/2 tsp. baking powder
1/4 c. sugar
3/4 c. shortening or half butter
1 1/2 to 2 tbsp. milk
Pinch salt
3 c. rhubarb, cut up
1 c. sugar, be generous
2 beaten eggs
1/8 c. milk
Mix together like a pie crust the flour, baking powder, sugar, shortening and milk and salt. Use greased cookie sheet, 9 x 13 inches, patting in pan and up sides. Mix together the rhubarb, cup sugar and eggs and milk and spread over dough mixture with flat of spoon. Bake in 400 degree oven for 25 to 35 minutes. When baked, remove and frost with thin frosting of powdered sugar and milk.
Rhubarb Crisp 4
Topping: 1 cup all-purpose flour
3/4 cup oats (quick or old-fashioned)
1 cup light brown sugar, firmly packed
1/2 cup melted butter or margarine
1 teaspoon cinnamon
Filling:
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
lightly sweetened whipped cream for topping, optional.
Mix together the topping ingredients until crumbly. Press half of the crumbs in a greased 9-inch square or round baking pan. Cover with diced rhubarb. In a small saucepan combine sugar, cornstarch, water, and vanilla. Cook, stirring, until thickened and clear. Pour over rhubarb and top with remaining crumb topping. Bake at 350� for about 50 to 60 minutes. 8 Servings.
Rhubarb Strawberry Crisp with Kirsch
3/4 cup Grape Nuts or similar nugget cereal
1/3 cup brown sugar
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
3 tablespoons softened butter
1 1/2 pounds rhubarb
1 pint strawberries
2/3 cup sugar, or more to taste
1/4 teaspoon ground nutmeg
1 tablespoons kirsch or framboise
3 tablespoons flour
Butter-flavored spray
Mix cereal, sugars and cinnamon. Work in butter with a pastry knife or large fork until you have an even, crumbly meal. Set aside. Preheat oven to 350 degrees. Wash rhubarb and peel if tough as you would celery. Cut into 3/4-inch pieces (shorter if stalks are wide) and put into a bowl. Wash, hull and halve strawberries and add to rhubarb. Add sugar, nutmeg and kirsch to fruit and toss well. Add flour and toss well again. Spray a 9 by 14-inch gratin dish with butter-flavored spray. Spread the fruit mixture in the dish evenly and top with cereal mixture. Bake 40 to 45 minutes or until juice bubbles up through the crust and crust is nicely browned. Serve warm or at room temperature.
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