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home > recipes > dessert > rhubarb crisp
from UK Rhubarb Crisp This is 1 of 109 recipes from the USA newspaper, LA Times, added to The UK Recipe Archive this week. There are now 309 recipes in this archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Rhubarb Crisp Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Latimes3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds Rhubarb - (to 2 lbs) 1 cup Brown sugar - (packed) 3 tablespoons Cornstarch 1 teaspoon Cinnamon 3/4 cup Flour 3/4 cup Oatmeal 3/4 cup Granulated sugar 1/2 teaspoon Salt 1/4 teaspoon Nutmeg 1/2 cup Butter Cut rhubarb into 1-inch pieces to make about 6 cups. Combine brown sugar, cornstarch and 1/2 teaspoon cinnamon. Toss with rhubarb. Place in 2-quart oval casserole or 13- by 9-inch baking pan. Combine remaining 1/2 teaspoon cinnamon, flour, oatmeal, granulated sugar, salt and nutmeg. Mix butter into flour-oatmeal mixture by squeezing between fingers until incorporated. Sprinkle on top of rhubarb. Bake at 375 degrees until bubbly and light brown on top, 45 to 50 minutes. Yields 10 to 12 servings. Each of 12 servings: 312 calories, 199 mg sodium, 21 mg cholesterol, 9 grams fat, 56 grams carbohydrates, 6 grams protein, 3.32 grams fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film producer Sarah Pillsbury Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net -- Alan Hewitt

Rhubarb Crisp


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keyword: rhubarb
keyword: crisp
ethnicity: english
recipes for dessert
recipes by alan
Email Address:
(posted May 29, 1999)

from UK

Rhubarb Crisp

This is 1 of 109 recipes from the USA newspaper, LA Times, added to The
UK Recipe Archive this week. There are now 309 recipes in this archive
in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Rhubarb
Crisp

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Latimes3

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds
Rhubarb - (to 2 lbs)
1 cup
Brown sugar - (packed)
3 tablespoons
Cornstarch
1 teaspoon
Cinnamon
3/4 cup
Flour
3/4 cup
Oatmeal
3/4 cup
Granulated
sugar
1/2 teaspoon
Salt
1/4 teaspoon
Nutmeg
1/2 cup
Butter

Cut
rhubarb into 1-inch pieces to make about 6 cups. Combine brown
sugar, cornstarch and 1/2 teaspoon cinnamon. Toss with rhubarb. Place
in 2-quart oval
casserole or 13- by 9-inch baking pan.

Combine remaining 1/2 teaspoon cinnamon, flour, oatmeal, granulated
sugar, salt and nutmeg. Mix butter into flour-oatmeal mixture by
squeezing between fingers until incorporated. Sprinkle on top of
rhubarb.

Bake at 375 degrees until bubbly and light brown on top, 45 to 50
minutes.

Yields 10 to 12 servings.

Each of 12 servings: 312 calories, 199 mg sodium, 21 mg cholesterol,
9 grams
fat, 56 grams carbohydrates, 6 grams protein, 3.32 grams fiber

Recipe Source:
Los Angeles Times - 03-31-1999
Recipe from independent film producer Sarah Pillsbury

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
--
Alan Hewitt



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