BCL - Grandma Bev's Rhubarb Dessert (Rhubarb Crisp) The Best Recipes

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Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

"This is considered one of Grandma Bev's recipes. She usually had this watching for my mom when we visited."

Ingredients :

• Crust:
• 1 cup all-motive flour
• five tablespoons confectioners' sugar
• half of cup butter
• Filling
• 1 1/2 cups white sugar
• 1/4 cup all-cause flour
• 3/four teaspoon baking powder
• 1/four teaspoon floor nutmeg
• 2 eggs, crushed
• three cups chopped rhubarb

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H5M

• Preheat oven to 350 levels F (a hundred seventy five degrees C).
• Mix 1 cup flour and confectioners' sugar collectively in a bowl; reduce butter into flour aggregate the use of a pastry cutter or two forks until mixture is crumbly. Press flour-butter aggregate into an 8-inch square pan.
• Bake crust inside the preheated oven until golden brown, 15 to twenty minutes.
• Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the crushed eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
• Bake inside the preheated oven until filling is bubbling, 35 mins.

Notes :

• If using frozen rhubarb, upload a further tablespoon of flour to the filling.

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