Rhubarb Crisp
4 cups Rhubarb fresh or frozen, partially thawed
1 ¾ cups sugar
¼ cup flour
¼ tsp. salt
1 egg
1-2 drops red food coloring
Spread rhubarb on a baking sheet to thaw for 15-20 minutes. Drain liquid. In a separate bowl, combine sugar, flour, and salt. Beat egg in a large bowl add all ingredients to egg and stir. Pour into a 9×13 inch pan and crumble crisp topping on top. Bake at 350-degrees for 45-55 minutes or until golden brown. Serve warm or cold, with whipped cream or ice cream. Makes 12-15 servings
Topping
1 cup butter, cold
1 cup brown sugar
1 cup flour
1 cup oatmeal
¼ tsp. baking powder
Spread rhubarb on a baking sheet to thaw for 15-20 minutes. Drain liquid. In a separate bowl, combine sugar, flour, and salt. Beat egg in a large bowl add all ingredients to egg and stir. Pour into a 9×13 inch pan and crumble crisp topping on top. Bake at 350-degrees for 45-55 minutes or until golden brown. Serve warm or cold, with whipped cream or ice cream. Makes 12-15 servings
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