Friday, February 22, 2013

Mennonite Rhubarb Crisp

This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.

I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.

3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour

Put into a greased baking dish and cover with the following Crumb mixture.

1/4 C Butter
1/3C Brown Sugar
2/3C Flour

Bake at 350 degrees for 30 minutes.

Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.

Serve with Vanilla Ice Cream or Homemade Whipped Cream

Peace in the Kitchen!

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