Garden Fresh Rhubarb Crisp Recipe

If it’s spring time, it’s rhubarb crisp time! Did you know rhubarb is a good source of vitamin C, vitamin K, iron, fiber and calcium? It is definitely on the tart side so don’t scrimp on the sugar. You can always use sugar substitute or use half sugar and half substitute.  When using fresh rhubarb always trim the green leaves off. They are not edible. Frozen rhubarb can also be used in this recipe. This is my all time favorite crisp recipe. I’ve used it for years.  Enjoy

RHUBARB FILLING

4 cups rhubarb trimmed and cut in 1/2 pieces

1 cup of sugar

2 tablespoons of flour

2 tablespoons butter

Mix above together and place in  a 13 x 9 cake pan

TOPPING

1 cup sugar

1teaspoon baking powder

1/4 tsp salt

1 large egg (beaten)

1/4 oatmeal

Mix all together until cumbly.  Place on top of filling and shake pan gently so topping will slide down thru the rhubarb.

Bake in a 375 degree oven for 40 minutes or until bubbly

Serve warm or cold.  Great with ice cream!