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
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!