Rhubarb Crisp


6 cups rhubarb
3 tablespoons all purpose flour


3/4 cup rolled oats
3/4 cup brown sugar packed
6 tablespoons flour
1/4 cup margarine


Preheat oven to 375°F. Wash and rinse rhubarb and cut into ½" pieces. Toss rhubarb with flour, sugar, and cinnamon. Place in a 2 quart baking dish. In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over rhubarb mixture. Bake for 35 minutes or until rhubarb is tender and topping is golden. Cool 5-10 minutes before serving. Top with ice cream or cream.

Rhubarb Bread


1 cup sugar
1/2 cup butter softened

2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 stalks (1 1/2 cups) fresh rhubarb, sliced into 1/4-inch pieces


2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
1 1/2 teaspoons ground cinnamon

Combine sugar, butter and eggs. Mix in dry ingredients and add rhubarb. Top with streusel. Place in one greased large loaf pan or 2 small greased pans and bake at 350 degrees for 45 minutes. Check for doneness, baking at 10 minute increments until toothpick comes out clean.