nch baking dish.
Arrange rhubarb evenly over the top.
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.
Mix rhubarb, sugar and flour, place in 9 x 13 pan.
Mix remaining ingredients, sprinkle on top of rhubarb mixture.
Bake at 375 for 45 minutes.
n same manner.
Bake crisp in oven until filling is
In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
Bake at 375\u00b0F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
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.
Mix rhubarb, granulated sugar and lemon juice and rind. Spread in bottom of 8-inch square glass dish. Mix together brown sugar, flour and butter until crumbly.
Sprinkle on top of rhubarb.
Bake in microwave for about 15 minutes, turning dish 90 degrees every 4 minutes.
Test center of crisp with fork.
If rhubarb is tender, remove from microwave.
Serve warm or cold with whipped cream or vanilla ice cream (or nothing if you prefer).
ntil blended.
Add the rhubarb, strawberries, and candied ginger, if
Heat oven to 350. Place rhubarb in an ungreased 13X9in baking dish. Sprinkle with salt.
Measure sugar, flour, and cinnamon into a bowl. Add butter and mix thoroughly, until mixture is crumbly. Sprinkle evenly over rhubarb.
Bake 50-60 minute or until topping is golden brown. Serve with vanilla ice cream or cool whip.
Preheat oven to 400\u00b0F.
Slice rhubarb into 3/4 inch chunks.
Place in a 13x9-inch baking dish, add sugar and flour.
In a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine.
Sprinkle over rhubarb.
Bake 35 minutes.
In a bowl, combine sugar, 1 tablespoon flour and cinnamon.
Add rhubarb; toss.
Place in a greased 13 x 9 x 2-inch baking dish.
In a bowl, combine brown sugar, baking powder, baking soda and remaining flour.
Stir in butter.
Sprinkle this over rhubarb in baking dish.
Bake in 350\u00b0 oven for 40 minutes or until rhubarb is tender.
Sprinkle sugar and flour over sliced rhubarb.
Place in 5 x 9-inch pan or large pie plate.
Mix the remaining ingredients and spread over rhubarb mixture.
Bake in 350\u00b0 oven for about 30 minutes or until rhubarb is done.
Put rhubarb in greased 1 1/2-quart casserole.
Mix sugar and flour together and scatter over rhubarb.
Cream brown sugar and oleo together.
Add oats, cinnamon, nutmeg and 4 tablespoons flour and mix together until crumbly.
Spread on rhubarb.
Bake for 38 to 40 minutes at 325\u00b0.
Combine crust ingredients. Spread in 9X13\" pan and bake at 375 for 10 minutes.
Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
Mix glaze ingredients and spread over bars as soon as they come out of the oven.
f prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine
For topping: Mix first 5 ingredients
lended.
Add berries and rhubarb. Stir gently to blend well
Grease 9 x 13-inch pan.
Combine oats, flour, oleo and salt until crumbly.
Reserve 1/2 of mixture for topping.
Spread remaining mixture in pan.
Combine rhubarb and Jell-O.
Spread over oats.
Cover with marshmallows.
Cook sugar, water and cornstarch together for 3 minutes.
Pour over rhubarb.
Cover with reserved mixture.
Bake at 350\u00b0 for 45 minutes.
Combine first 5 ingredients in 8-inch square ungreased casserole.
Toss lightly to mix.
Let stand 30 minutes, stirring occasionally.
Combine last 6 ingredients until crumbly.
Sprinkle over rhubarb.
Bake at 350\u00b0 for 40 to 45 minutes until rhubarb is tender.
Combine sugar, flour and salt.
Add rhubarb and stir until rhubarb is coated.
Put into a greased 8 x 8-inch or 9 x 9-inch glass baking dish.
Combine other ingredients and sprinkle mixture over the rhubarb.
Bake at 350\u00b0 for about 40 minutes or until rhubarb is tender.
Serve with vanilla ice cream.