Rhubarb Crisp

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Sargent’s on 2nd Hours

Mon – Fri 8-6
Saturday 9-5
Sunday 115

Garden Center….(507) 289-6068

Floral:

 

Mon – Fri 8-6
Saturday 9-5
Sunday Closed

Floral…(507) 281-2496

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Sargent’s North Hours

Garden Center:

Mon – Fri 8-6
Saturday 9-5
Sunday  105

Landscape & Business Office:

Mon. – Fri. 8-4:30
And By Appointment

(507) 289-0022

Rhubarb Crisp

3 eggs, beaten slightly

1/4 cup milk

1 3/4 cup sugar

1/4 cup flour

1 1/4 tsp. cinnamon

8 cups rhubarb, cut up
1/4 cup flour 1/4 cup margarine
1/2 cup oatmeal 1/4 cup brown sugar
1/8 tsp. baking powder  

Mix eggs and milk. Add sugar, 1/4 cup flour and cinnamon to egg mixture. Stir in rhubarb and pour into a 9 X 13 pan. Mix together remaining ingredients until crumbly and sprinkle on top of rhubarb. Bake at 350 degrees for 40-50 minutes. Scott Moon’s favorite recipe of his mom’s, Betty Moon.