Title

Rhubarb Crisp

Subject

rhubarb

granulated sugar

orange peel

salt

brown sugar

rolled oats

flour

butter

whipped cream

vanilla ice cream

Description

Rhubarb Crisp
(not pictured)

Brown sugar and rolled oats make the
tasty topping—

4 cups 1-inch slices rhubarb,
(1 pound)
½ to ⅔ cup granulated sugar
1 tablespoon grated orange peel
Dash salt

• • •

½ cup brown sugar
½ cup quick-cooking rolled oats
½ cup sifted enriched flour
⅓ cup butter or margarine
Combine rhubarb, granulated sug-
ar, orange peel, and salt. Place in
bottom of greased 8-inch round
baking dish. Combine brown sug-
ar, rolled oats, and flour; cut in
butter until crumbly. Sprinkle mix-
ture evenly over rhubarb. Bake in
moderate oven (350°) 40 minutes
or till rhubarb is tender and top is
browned. Serve warm with whipped
cream or vanilla ice cream. Makes
6 servings.

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# Rhubarb Crisp

## Ingredients

- 4 cups 1-inch slices rhubarb (1 pound)
- 1/2 to 2/3 cup granulated sugar
- 1 Tbsp grated orange peel
- Dash salt

## Topping

- 1/2 cup brown sugar
- 1/2 cup quick-cooking rolled oats
- 1/2 cup sifted enriched flour
- 1/3 cup butter or margarine

## Instructions

1. Combine rhubarb, granulated sugar, orange peel, and salt. Place in bottom of greased 8-inch round baking dish.
2. Combine brown sugar, rolled oats, and flour; cut in butter until crumbly.
3. Sprinkle mixture evenly over rhubarb.
4. Bake in moderate oven (350°) 40 minutes or till rhubarb is tender and top is browned.
5. Serve warm with whipped cream or vanilla ice cream.

Makes 6 servings.

Source

RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0004-20260522-0043

Coverage

Florida, US