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Rhubarb, sour and sweet with a crisp, oatmeal topping.
6 cups diced rhubarb
3/4 cup flour
1 cup sugar
2 tbsps cinnamon
1 cup packed brown sugar
1 cup oatmeal
1 stick butter
Mix rhubarb (sliced about 1/4"), sugar, 2 teaspoons cinnamon and 3 tablespoons of flour together and put in bottom of 9x13" pan.
Melt stick of butter and add to mixture brown sugar, oatmeal, rest of cinnamon and 1/2 cup flour with a dash of nutmeg, if desired. Crumble on top of pan of rhubarb.
Bake rhubarb crisp for an hour at 350 °F (175 °C), or until bubbly.
in 1 serving of Rhubarb Crisp.
, 69% carbs, 5% protein.
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