- 4 cups cut-up fresh rhubarb (or frozen rhubarb from Nancy’s garden)
- ½ t salt
- 1 1/3 -2 cups sugar (depending on tartness of rhubarb)
- ¾ cup flour
- 1 t cinnamon
- 1/3 cup butter or margarine
- Whipped cream or vanilla ice cream
Heat oven to 350. Place rhubarb in ungreased 10x6 baking pan. Sprinkle with salt. Measure sugar, flour, and cinnamon into bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb. Bake 40-50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream.
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