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Hawaiian Rhubarb Crisp

2 cups quick-cooking rolled oats
14 teaspoon salt
1 12 teaspoons baking powder
1 cup brown sugar, lightly packed
1 12 cups all-purpose flour
1 cup margarine or 1 cup butter
2 tablespoons cornstarch
1 cup granulated sugar
1 large egg, beaten
3 cups chopped fresh rhubarb or 3 cups frozen rhubarb
1 cup canned crushed pineapple, drained
1 teaspoon cinnamon


CRUST AND TOPPING------------. In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine. Add margarine or butter and using a fork or pastry blender, mix until crumbly. Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula. Save the remaining half mixture for topping. FILLING------------. Preheat oven to 350 F degrees. In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well. Combine beaten egg with cornstarch/sugar mixture and mix until smooth. Add chopped rhubarb, crushed pineapple and stir well to blend. Pour mixture over the crumbly mixture in the casserole dish. Sprinkle with cinnamon. Sprinkle remainder of crumbly mixture over the top. Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned. Remove from oven and let cool slightly before serving. Serve with your choice of ice-cream or whipping cream.

Source: www.food.com