Crumbly topped rhubarb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Young Rhubarb; Unpeeled And Diced |
| 1 | tablespoon | Unbleached Flour |
| ½ | cup | Granulated Sugar |
| 1 | teaspoon | Cinnamon |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | ;Water |
| 6 | tablespoons | Butter Or Margarine |
| 6 | tablespoons | Unbleached Flour |
| ½ | cup | Brown Sugar; Firmly Packed |
| ½ | cup | Rolled Oats; Quick Cooking, Quick Cooking Oatmeal |
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
Posted to Bakery Shoppe Digest147 by Bill <thelma@...> on Jul 06, 1997