Amelia finally made her rhubarb crisp, so here's the recipe:
Filling 2 1/2 lbs rhubarb1/2 cup + 2 T sugar 3 T flour Topping 1/4 c walnuts1/4 c real oats 1/4 t cinnamon 3/4 c flour 1/3 c light brown sugar 1 T sugar 4 T unsalted butter Oven: 400° Put pan in center of oven Note: we doubled the topping |
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