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Recipe: Rhubarb Crisp (using oats)

Desserts - Fruit
RHUBARB CRISP

1 3/4 to 2 pounds rhubarb
1 cup brown sugar, packed
3 tablespoons cornstarch
1 teaspoon ground cinnamon, divided use
3/4 cup flour
3/4 cup uncooked oatmeal
3/4 cup white granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) butter

Cut rhubarb into 1-inch pieces to make about 6 cups.

Combine brown sugar, cornstarch and 1/2 teaspoon cinnamon. Toss with rhubarb. Place in 2-quart oval casserole or 13x9-inch baking pan.

Combine remaining 1/2 teaspoon cinnamon, flour, oats, white sugar, salt and nutmeg. Mix butter into flour-oatmeal mixture by squeezing between fingers until incorporated. Sprinkle on top of rhubarb.

Bake at 375 degrees F until bubbly and light brown on top, 45 to 50 minutes.

Source: LA Times, April 1999
MsgID: 0224749
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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