Rhubarb Crisp- a family recipe
Aug. 14th, 2016 06:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cissaljRhubarb Crisp
(This is a family recipe that is good for both dessert and breakfast. I prefer it fairly rhubarb-heavy. The bisquick gives it a nice buttermilk tang, but flour would also work,)
2-4+ cups chopped rhubarb
1 cup sugar
pinch salt
0.5 tsp cinnamon
3-4 Tablespoons bisquick
1 cup unsalted butter
1 cup brown sugar
1 cup oatmeal
1 cup bisquick
Preheat oven to 350F.
Put chopped rhubarb into greased 9x13 pan.
Mix sugar, salt, cinnamon, and 3-4T bisquick together; sprinkle over the rhubarb.
Mix the butter and brown sugar. Add oatmeal and bisquick and mix well. Spread over rhubarb.
Bake for approx 1 hour, until browned and the juices are caramelized.
(This is a family recipe that is good for both dessert and breakfast. I prefer it fairly rhubarb-heavy. The bisquick gives it a nice buttermilk tang, but flour would also work,)
2-4+ cups chopped rhubarb
1 cup sugar
pinch salt
0.5 tsp cinnamon
3-4 Tablespoons bisquick
1 cup unsalted butter
1 cup brown sugar
1 cup oatmeal
1 cup bisquick
Preheat oven to 350F.
Put chopped rhubarb into greased 9x13 pan.
Mix sugar, salt, cinnamon, and 3-4T bisquick together; sprinkle over the rhubarb.
Mix the butter and brown sugar. Add oatmeal and bisquick and mix well. Spread over rhubarb.
Bake for approx 1 hour, until browned and the juices are caramelized.
