Rhubarb/Apple Crisp

[genemom]

Preheat oven to 350
Mix together:
1 Cup flour (also works with Gluten Free All Purpose)
1 Cup rolled oats (I use GF)
1 Cup lightly packed brown sugar
1 Teaspoon Cinnamon
CUT in
1/2 Cup of butter or marg.
Set aside:
Wash and peel and slice apples
(Wash and slice rhubarb)
to make 4 cups

Mix about 1/2 of the crumb mixture with rhubarb/apples and spread in 8 x 12 baking dish.
Cover with remaining crumbs and pat down slightly.
Bake in 350 oven for 35-45 minutes or until tender. Serve hot or cold with cream or ice cream. Yield 6-8 servings

From the old Purity cookbook #226

[sandy07]

Sounds good Carolyn....will give it a try.

[susanny]

Thank you, Carolyn!!! Sounds like a good dessert for the holiday weekend.

[genemom]

Sue here are the Muffin recipes - Have tried both - not bad.

BASIC RHUBARB MUFFINS
2 c. flour, sifted
% c. sugar
4 tsp. b. powder
1/3 c. oil 1 tsp. salt
1 c. diced rhubarb
Break an egg in a cup, beat with fork, and add milk to fill cup. Stir well and add to flour, sugar,' b. powder and ~a1t. Stir, and add oil and rhubarb. Stir until flour mixture disappears. Put in greased muffin tins. Bake 30 mins. at 350°.

Yield: 12 muffins

RHUBARB STICKY MUFFINS

1 c. rhubarb (finely cut)
1/4 c. soft butter
1 c. b. sugar, packed
1/3 c. soft butter
1/3 c. sugar
1 egg
1 c. sifted flour
2 tsp b. powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. milk

Combine rhubarb, 1/4 c. butter and b. sugar in a small bowl and mix with a fork till blended. Spoon mixture evenly into prepared muffin tins. Beat 1/3 c. butter, sugar, and egg together till fluffy. Sift flour, b. powder, salt and nutmeg together and add to butter-sugar mixture alternately with milk. Stir just to blend. Spoon this mixture on top of rhubarb mixture in tins. Bake at 350° for 20-25 mins.

Invert muffin pan on rack and let stand on top of muffins for a few minutes so all of rhubarb mixture runs out.

Yield: 12 muffins