RHUBARB CRISP
At Steve's request

  • 4 cups cut-up fresh rhubarb
  • 1/2 teaspoon salt
  • 1 1/3 to 2 cups sugar (depending on tatness of rhubarb)
  • 3/4 cup all-purpose flour(if using self-rising flour, omit salt)
  • 1 teaspoon cinnamon
  • 1/3 cup butter or margarine
  • Whipped cream or topping

    • Heat oven to 350-degrees F. Place rhubarb in ungreased baking dish,
    10x6x1 1/2 inches. Sprinkle with salt. Measure sugar, flour and cinnamon
    into a bowl. Add butter and mix thoroughly until mixture is crumbly.
    Sprinkle evenly over rhubarb.

    Bake 40 to 50 minutes or until topping is golden brown.
    Serve warm with topping. (6 servings)

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