Rhubarb Crisp - cooking recipe

Ingredients

2 (16 ounce) bags frozen rhubarb
3/4 cup sugar
2 tablespoons flour
1/2 cup butter, softened (no substitutions)
1/2 cup brown sugar, firmly packed
2 tablespoons sugar
1 1/2 cups flour
1/8 teaspoon cinnamon
1/2 cup walnuts, chopped & toasted

Preparation

Preheat oven to 400\u00b0F.
FOR FILLING: Mix rhubarb, sugar, and flour.
Transfer to a 10-inch deep-dish pie plate.
FOR TOPPING: Cream the butter and sugars.
Blend in the flour and cinnamon.
Stir in the walnuts.
Crumble the topping over the rhubarb mixture.
BAKING: Place the crisp on foil-lined baking sheet.
Bake for 35-40 minutes or bubbling and golden brown on top.
Cool slightly and serve with vanilla ice cream or whipped cream.