Rhubarb Crisp

This is the crisp that I grew up eating. I called my mom for the recipe some time in the 1980’s wrote it down quickly on a scrap of paper. It is the crisp my children grew up with. Let’s call it Doris Grant’s Rhubarb Crisp. I made it for her while she lived in supported living. I will never forget her happy face as she gobbled it down.

Oven 350˚ F

Base

• 2 eggs

• 4 cups of chopped rhubarb

• ¼ cup of all-purpose flour

• ¾ cup of packed brown sugar

Topping

• ½ cup brown sugar

• ½ cup all-purpose flour

• ½ tsp. nutmeg

• 3 Tbs. soft butter

So easy. In a medium bowl whisk eggs and stir in rhubarb. Add flour and sugar and stir to combine. Pour into a baking dish.

In a small bowl mix brown sugar, flour and nutmeg first and then blend in soft butter to form the crumble topping. Lightly cover the rhubarb and bake about 1 hour at 350 ˚F. Serve with vanilla ice-cream.