Recipe: Crumbly-Topped Rhubarb (1949)

CRUMBLY-TOPPED RHUBARB

3 cups young rhubarb, unpeeled and diced
1 tablespoon unbleached flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon water
6 tablespoons butter or margarine
6 tablespoons unbleached flour
1/2 cup brown sugar, firmly packed
1/2 cup rolled oats

Preheat the oven to 350 Degrees F.

In a 10x6x2-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.

Servings: 4
Source: The Good Housekeeping Cookbook, 1949