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Rhubarb Crisp

for those days when you don't care to count the calories!


Your choice of sizes:
Full Half 1/3 ingredient
8 cups 4 cups 2-2/3 cups chopped rhubarb
1/3 cup3 Tbls. 2 Tbls. constarch
1-½ c.3/4 c. ½ c. sugar
½ tsp.¼ tsp. dash salt
Crisp:
2/3 cup1/3 cup ¼ cup melted butter
1 cup ½ cup 1/3 cup brown sugar
3/4 tsp.½ tsp. ¼ tsp. cinnamon
2/3 cup1/3 cup 2 Tbls. flour
2 cup 1 cup 2/3 cup oatmeal

Mix chopped rhubarb, cornstarch, sugar and salt. Full recipe fits nicely in medium size casserole dish; I'll make the 1/3 recipe in a small bread pan.

The rest of the ingredients make up the topping. I mix the sugar, cinnamon and salt in with the melted butter first, then mix in the flour. Once you add the oatmeal, it's harder to get a uniform mixture.

Bake in pre-heated oven, 375° Farenheit, for 45 minutes.

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