Rhubarb Raisin Crisp Recipe
Ingredients
| Rhubarb | 5 Cup (16 tbs), frozen | |
| 1/2 cup plus 2 tablespoons all-purpose flour, divided | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/3 cup quick-cooking oats | ||
| Butter/Margarine | 1/3 Cup (16 tbs) | |
Directions
Combine rhubarb and 2 tablespoons of flour; place in a greased 8-in.square baking dish.
Sprinkle with raisins.
Combine the sugar, brown sugar, cinnamon and salt; sprinkle over the raisins.
Combine oats and remaining flour; cut in butter until crumbly.
Sprinkle evenly over top.
Bake at 375° for 40-45 minutes or until topping is golden brown
Sprinkle with raisins.
Combine the sugar, brown sugar, cinnamon and salt; sprinkle over the raisins.
Combine oats and remaining flour; cut in butter until crumbly.
Sprinkle evenly over top.
Bake at 375° for 40-45 minutes or until topping is golden brown
Chef
