Stoneys Famous Rhubarb Crisp Food

STONEY'S FAMOUS RHUBARB CRISP

Steps:

• In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.

RHUBARB CRISP

Steps:

• Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

RHUBARB CRISP

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

RHUBARB CRISP RECIPE

Steps:

• Heat oven to 350ºF.
• Combine dry pudding mix, sugar and cinnamon. Add to rhubarb in large bowl; mix lightly. Stir in water.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Toss granola with butter; spoon over rhubarb mixture.
• Bake 50 min. or until rhubarb is tender and top is lightly browned.

RHUBARB PINWHEELS

Steps:

• In a large bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to crumb mixture, stirring just until moistened. Turn out onto a floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-in. slices. Reshape the slices as needed to form round pinwheels. , Place in a 13x9-in. baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar has dissolved. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until golden brown. Serve warm with cream if desired.

RHUBARB CRISP

Steps:

• Mix the 4 first ingredients. Put 3/4 of the mixture in the bottom of a deep medium dish. Cover with the rhubarb.
• Mix sugar and flour and sprinkle on the rhubarb. Spread the remaining (1/4) of the first mixture on top of the rhubarb.
• Cook in oven at 350 F for 45 minutes.