Rhubarb Crisp with Crumble Topping

I found this recipe on Facebook shared by Germans from Russia.  It is a good recipe to use when you have lots of rhubarb!  It tastes like rhubarb pie without the crust. The recipe also said tart apples could be used.

Rhubarb Crisp

Ingredients

8 cups rhubarb, cut in 1/2 inch pieces
4 eggs
3 cups sugar
4 Tbsp. flour
1/2 to 1 tsp cinnamon

Procedure

Preheat oven to 350 degrees

Put rhubarb in a 9 x 13 lightly greased pan.

Mix eggs, sugar and flour.  Pour over rhubarb. Sprinkle with cinnamon.

Spread crumble mixture over rhubarb mixture. (See crumble recipe below)

Bake for 45-50 minutes or until top is golden brown.

Serve warm or cold.


Crumble Topping

1 cup butter
1 cup brown sugar
2 cups flour

Mix butter, brown sugar and flour until crumbly.  Can be done quickly in a food processor.

Baked Cabbage

I found this recipe in the Turtle Lake paper.  Years ago the Turtle Lake paper would publish local recipes every week.  This is a very German recipe, simple to put together and a tasty cabbage dish.

Baked Cabbage

Ingredients

1 medium head cabbage, cut up
1 Tbsp. flour
1 Tbsp. sugar
1 cup sweet cream
salt and pepper
6 bacon strips

Procedure

Preheat oven to 350 degrees

Place cabbage in a greased casserole or roaster pan.  Mix flour with sugar, salt and pepper.  Add cream and mix well.  Pour over cabbage, cover with slices of bacon.  Bake in covered dish for 45 minutes. Remove cover and bake for 15 more minutes to crisp bacon.

Or you can dice the bacon and add to the cabbage before baking.