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