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“I was about the only rhubarb lover the time I made this, so I got most if it to myself! ;) Of course it's good with vanilla ice cream or whipped cream. It's from Ladies Home Journal 100 Great Pie & Pastry Recipes.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. FOR FILLING: Mix rhubarb, sugar, and flour.
  3. Transfer to a 10-inch deep-dish pie plate.
  4. FOR TOPPING: Cream the butter and sugars.
  5. Blend in the flour and cinnamon.
  6. Stir in the walnuts.
  7. Crumble the topping over the rhubarb mixture.
  8. BAKING: Place the crisp on foil-lined baking sheet.
  9. Bake for 35-40 minutes or bubbling and golden brown on top.
  10. Cool slightly and serve with vanilla ice cream or whipped cream.

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