For those of us with easy access to rhubarb, this is a delicious and truly crunchy topping that doesn't get soggy on standing, if it lasts longer than day! Makes 8 good helpings.
Ingredients-Directions:
4 cups fresh rhubarb, chopped (you can also add an additional cup of strawberries for a juicier, sweeter filling)
1 cup sugar
2 T flour
2 T butter (optional, but does give the fruit a buttery flavor)
Mix together in a 8" or 9" pan.
In a separate bowl combine until crumbly:
1 cup sugar
1 cup flour
1 t baking powder
1/4 t salt
1 large egg
1/4 cup oatmeal
Pour the crumble over the rhubarb mixture and shake down through the fruit. Bake at 375 degrees for 40 minutes. Good warm or cold.
No comments:
Post a Comment