Grandma’s Rhubarb Crisp is a simple baked crisp without strawberries, featuring a sweet and tart filling with a golden topping.

Scale

8 cups rhubarb, cut in 3/4 inch pieces

1/2 cup white sugar

1/4 cup flour

1/2 teaspoon cinnamon

1 cup flour

3/4 cup brown sugar

1/2 cup rolled oats

1/2 cup melted butter

1. Preheat oven to 375°F (190°C) and spray baking dish

2. Combine rhubarb, sugar, flour, cinnamon and place in dish

3. Mix topping ingredients until crumbly

4. Sprinkle topping over rhubarb mixture

5. Bake 35 minutes until golden brown

6. Let cool slightly before serving

Serve warm for best taste

Avoid overbaking to keep topping crisp

Store leftovers in refrigerator