Rhubarb Crisp with Flaxseed

Tuesday, June 25, 2013


Spring is a great time to try new rhubarb recipes.  This Rhubarb Crisp substitutes flax seed for some of the flour and butter found in other recipes.  A great tasting crisp with the added benefit of flax seed. 

Rhubarb Crisp

5 cups rhubarb
1 Tablespoon flour
½ Tablespoon ground flax seed
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt

Mix these ingredients together and put in the bottom of a 9 x 13 pan.

Then mix together:
9 Tablespoons butter
½ cup flour
¼ cup ground flaxseed
1 cup brown sugar
1 cup quick oatmeal

Sprinkle on top of the rhubarb mixture.

Bake at 350° for 40-50 minutes.

Top with ice cream or whip cream if you like.



Categories: Flax Seed Recipes
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