Rhubarb Crips Recipe:
Preheat Oven to 350 degrees F
4 Cups rhubarb, cut in 1″ pieces
2 Tablespoons White Sugar
1 Cup Flour
1 Cup Brown Sugar
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1 Unbeaten Egg
1/3 Cup Melted & Cooled Shortening
1/2 Teaspoon Cinnamon
Step 1: Place rhubarb in a greased baking dish. Sprinkle with white sugar.
Step 2: Mix flour, brown sugar, baking powder, salt & egg with a fork until crumbly.
Step 3: Sprinkle over rhubarb.
Step 4: Drizzle shortening over all.
Step 5: Sprinkle with cinnamon.
Step 6: Bake at 350 degrees F 30 – 40 min.
This rhubarb crisp has a lovely flavour!
Where our Recipe Came From:
Dianne & Murray moved to Langley from Saskatchewan in 1987…with them, Dianne (Ralph’s sister) brought a family favourite recipe from the praires…delicious Rhubarb Crisp! Ralph’s wife still uses it today. We enjoy this crisp every spring when we can get our hands on fresh, local rhubarb…served with vanilla ice cream.
- Rhubarb is high in Vitamins that promote bone & brain health
- High in Vitamin K
- Excellent Source of Vitamin C
- Good for your immune system
- Good source of calcium
- Helps to protect healthy cellular growth
- Rhubarb is in season mid Spring through to Summer (approxamitley April to June)