Monday, April 27, 2009

Rhubarb Crisp

Made the first rhubarb crisp for the season. Sure tasted good. So here is my recipe.

3/4 c. sugar
2T. flour
2 eggs, beaten
3 c. rhubarb

Mix together and put in greased 8 x 8 glass pan.

1/2 stick of butter
1/3 c. brown sugar
2/3 c. flour

Mix and put on top. Then bake for 30 min. and 375. Top with cool whip or ice cream. Enjoy!

I know it's not a big pan but I would just as soon eat it in 2 days or less at out house and make another in a week. Rhubarb torte can get soggy/mushy in a hurry so you wouldn't want it eat it 3 days later.

Did you know rhubarb is used as a strong laxative and for its astringent effect on the mucous membranes of the mouth and the nasal cavity.

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