Buttery Rhubarb Crisp Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Rolled oats | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Rhubarb | 11/2 Pound | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) |
Directions
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.
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.
Chef
