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Rhubarb Crisp

Rhubarb Crisp
Topping:
1 cup flour
1/2 cup rolled oats
1 cup brown sugar, packed
1/2 cup margarine or butter, melted

Filling:
4 cups rhubarb, cut into cubes
1 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
1/2 cup water

 

Make the topping in a large bowl. Combine flour, oats, and sugar mixing well. With a fork, stir in the butter to make it crumbly.

Press half of the mixture into an 8x8 inch pan saving the other half for the top.

In a baking dish combine rhubarb, sugar, flour, cinnamon and water. Mix well. Pour over crust in pan.

Sprinkle the remainder of the crumbs evenly over filling.

Bake at 375 degrees F. for 35 minutes or until topping is golden brown and tender.

Serve with whipped cream while warm.
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