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Rhubarb Crisp- a family recipe
Rhubarb 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.