Rhubarb crumble #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rhubarb; sliced 1/2\" pieces |
| 1 | cup | Apples; peeled, cubed |
| ½ | cup | Strawberries; sliced |
| ⅓ | cup | Sugar; granulated |
| ½ | teaspoon | Cinnamon; ground |
| ½ | cup | Flour; all-purpose |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 4 | tablespoons | Butter/margarine |
| ⅔ | cup | Sugar; brown, packed |
| ⅔ | cup | Quick-cooking oats |
| Vanilla ice cream; optional | ||
Directions
From: DonW1948@...
Date: Mon, 12 Jun 1995 14:16:11 GMT From the Echo's Library 03/06/95 by Frank Skelly, posted by DonW1948@... Combine rhubarb, apples and strawberries; spoon into a greased 8 inch square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350F for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream, if desired. Yield: 6-8 servings.
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