Sift flour, baking powder, and salt together. Cut In half of shortening till it resembles coarse crumbs, then cut in the remaining shortening.
Blend in sour cream. Pat into greased jelly roll pan till fairly thin.
Top with diced rhubarb and sprinkle with sugar. Mix ½ cup sugar, ½ cup flour, and tbsp of butter till coarse crumble mixture, and then sprinkle over rhubarb.
Bake at 350°F for 40 minutes till golden brown.Can be served with fresh cream, whipped cream, or ice bream, warm or cool.
Originally Submitted
8/22/2013
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