It is rhubarb season! Grandma had a large rhubarb plant in her back yard. I remember her making this delicious rhubarb crisp, and I was lucky enough to find the recipe! It is delicious served warm with some vanilla ice cream on the side.
Rhubarb Crisp
filling:
3 cups rhubarb cut into 1/4" pieces
2 Tbsp flour
1 1/4 cups sugar
2 eggs, well beaten
Mix ingredients and place in 2 quart baking dish.
Topping:
1/4 cup butter
2/3 cup flour
1/3 cup brown sugar
Mix together and sprinkle over the tip of the fruit mixture and bake at 350* F for 40 minutes. Serve warm.
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