3 cups rhubarb, cut in 1/2″ pieces
3/4 cup sugar
1 well-beaten egg
2 T flour
1/4 cup butter
1/3 cup brown sugar
2/3 cup flour
Mix 3/4 cup sugar, egg and 2 T flour; add rhubarb and put in glass pie plate. Cream butter and brown sugar, then blend in flour. Sprinkle over rhubarb mixture. Bake at 350 degrees for 40 minutes or until rhubarb is tender. Serve with whipped cream (or vanilla ice cream if you are my dad!). Serves 6.
NOTES: I usually double this and bake in a 9X13″ pan.
If you want to make a strawberry rhubarb crisp you can add 16 oz frozen strawberries to rhubarb along with 2 additional T flour. Cook for 1 hour at 350 degrees. Delicious!