Janet’s Rhubarb Crisp

Crumble Topping

¾ cup sugar

1 cup flour

1 ¾ cup oatmeal

1 tsp cinnamon

1 tsp salt

2 sticks (1/2 #) butter

Mix all dry ingredients.  Cut the butter into the other ingredients with a pastry blender until it has a crumbly consistency.


3-4 cups rhubarb stems, cut into ½ inch pieces

¾ cup sugar

¼ cup flour

Toss rhubarb with flour and sugar, spread into a 9×13 inch pan.  Sprinkle crumble mixture on top. Bake at 350 degrees for 40 minutes to an hour until rhubarb is bubbly and top is golden brown.

This is great on its own; serve it with some good vanilla ice cream for a higher level of bliss.

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