Rhubarb Crisp

Posted by: "Colleen Smith" tizzygirl1074@yahoo.com tizzygirl1074

Fri Apr 25, 2008 11:27 am (PDT)

* Exported from MasterCook *

Rhubarb Crisp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3/4 cup plus 3 tablespoons flour (divided)
1/3 cup packed brown sugar
1 1/4 tablespoons plus 3/4 cup granulated sugar (divided)
1/8 teaspoon ground cinnamon
1/3 cup butter -- ( 2/3 stick) room
temperature
1/2 cup toasted walnuts -- broken into large
pieces (see note)
6 cups rhubarb -- cut into 1/2-inch
pieces

Preheat oven to 400 degrees.

In small bowl, combine 3/4 cup flour, brown sugar and 1 1/4 tablespoons
granulated sugar, and cinnamon. Work in butter until mixture is crumbly. Add
walnut pieces and set aside.

In 10-inch pie plate, toss rhubarb with remaining 3/4 cup sugar and 3
tablespoons flour to coat; spread evenly in pie plate. Scatter walnut
topping over rhubarb, making sure it is all covered. Bake in preheated oven
30 to 35 minutes, or until rhubarb bubbles and topping is crisp and brown.
Makes 6 large servings.

Note: Sprinkle nuts in ungreased heavy skillet. Cook over medium heat about
5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring
constantly until golden brown. Or, toast in microwave: Spread nuts on paper
plate. Cook on high 2 1/2 to 4 minutes, or until heated through, stirring
every 2 minutes.

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Per serving: 972 Calories (kcal); 63g Total Fat; (55% calories from fat); 7g
Protein; 105g Carbohydrate; 166mg Cholesterol; 682mg Sodium
Food Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 2 Fruit; 12 Fat;
5 Other Carbohydrates

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