Buttery Rhubarb Crisp Recipe


Difficulty LevelEasyServings9


 All purpose flour1 Cup (16 tbs)
 Rolled oats1⁄2 Cup (8 tbs)
 Firmly packed brown sugar1 Cup (16 tbs)
 Butter1⁄2 Cup (8 tbs) (or margarine)
 Rhubarb5 1⁄2 Pound, cut into 1/2 inch pieces
 Sugar1 Cup (16 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Cinnamon1⁄2 Teaspoon
 Water1⁄2 Cup (8 tbs)


Mix together flour, oats and sugar in large bowl.
Stir in butter with fork to make a crumbly mixture.
Set aside.
Combine rhubarb, sugar, flour, cinnamon and water in (8 x 8-inch) baking dish.
Stir to mix well.
Cover with plastic wrap.
Microwave 3 minutes on HIGH.
Sprinkle topping evenly over rhubarb mixture.
Do not cover.
Microwave 8 minutes on HIGH, or until topping is golden and crusty, and rhubarb is tender.