Recipe: Rhubarb Crisp (with corn flakes) (2)

Hi Pam,

Here are two recipes for you calling for corn flakes and bread crumbs. Hopefully one will be close to what your remember! Both are from Cookbook USA:

RHUBARB CRISP 1

1/2 c. soft butter or margarine
1 1/2 c. toasted small bread crumbs
2 c. corn flakes
3 to 4 c. fresh cut rhubarb
1 c. sugar
1 egg
1/2 tsp. cinnamon
1/2 tsp. vanilla

Blend butter and 1/2 cup sugar thoroughly. Add egg and beat well. Stir cinnamon, vanilla, bread crumbs and corn flakes. Place half the mixture in a greased 1 1/2 quart baking dish. Spread rhubarb evenly over top and sprinkle with remaining sugar. Cover with remaining corn flakes. Bake at 375 degrees for 35 minutes or until rhubarb is done.

RHUBARB CRISP 2

1/2 c. butter or oleo
1 c. sugar
2 eggs
1/2 tsp. nutmeg
1 1/2 c. small toasted bread crumbs
2 c. corn flakes
4 c. diced rhubarb

Blend butter and sugar; add eggs and beat well. Stir in nutmeg, vanilla, bread crumbs and corn flakes. Spread half of mixture on greased Pyrex shallow 2 quart pan. Arrange rhubarb on top, then cover with remaining creamed mixture. Bake at 375 degrees for about 25 minutes or until rhubarb is done. Serve with ice cream while still warm.

Happy Cooking,

Betsy
recipelink.com