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RELIABLE RHUBARB CRISP




Source of Recipe


Newspaper Clipping






List of Ingredients



• 5 cups chopped rhubarb
  
• 3/4 cup granulated sugar
  
• 1 Tbsp. cornstarch
  
• Topping:
  
• 3/4 cup all purpose flour
  
• 1 tsp. baking powder
  
• 1/2 tsp. cinnamon
  
• 3 Tbsp. butter or margarine
  
• 3/4 cup granulated sugar
  
• 1/2 cup corn flakes
  
• 1/2 cup milk
  
• 1/2 cup orange juice
  






Instructions



1. Grease an 8 inch square dish. Arrange rhubarb in pan; sprinkle with mixture of sugar and corn starch. Make topping: In small bowl, mix flour, baking powder, cinnamon, and salt. In large bowl, cream butter with sugar. Crush corn flakes and add to butter mixture. Stir in dry ingredients alternately with milk. Drop dough onto rhubarb and spread over. Heat orange juice to boiling and pour over topping. Bake at 250 degrees for 45 minutes or until topping is baked and rhubarb tender. Serve warm with garnish (whipped cream, table cream, or ice cream).