Rhubarb Crisp

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 8 am – 5 pm
Sunday  9 am – 5 pm

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Monday-Friday 8 am – 7 pm
Saturday 8 am – 5 pm
Sunday  9 am – 5 pm


Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
And By Appointment
(507) 289-0022

 

Our Landscape office will be closed Friday, July 3rd

 

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.