Rhubarb Crisp


1/4 cup butter

3/4 cup sugar

1 egg

1 cup sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cup thinly sliced rhubarb

1/2 cup sugar mixed with 2 teaspoons cinnamon

whipped cream or ice cream


Preheat oven to 350 degrees

Cream butter and sugar until light. Add egg, beating until thick and lemon colored. Sift flour with the baking powder and salt in to the creamed mixture. Stir until smooth and well combined. Turn into a buttered 9×12 pan, spreading the batter evenly. Press rhubarb slices into the batter and sprinkle with the cinnamon sugar.

Bake for 45 minutes, or until the edges pull away from the sides of the pan.

Cut into 3 inch squares. Serve warm topped with whipped cream or ice cream.

12 servings.