Rhubarb Crisp

 

This is a delightful, sweet recipe that I received from Toni Lane, a friend of mine.  She is a wonderful cook and many of her recipes have become family favorites.  So with no further delay:

Rhubarb custard:

2 c. sugar

6 T. flour

2 eggs

6-8 c. chopped rhubarb

Topping:

1 c. butter, softened

2 c. brown sugar

2 c. flour

Pre-heat oven at 375.  Mix sugar, flour and egg for custard.  Stir in the rhubarb.  Pour into a buttered 9x13 pan.  Combine butter, brown sugar and flour in a bowl.  Use a pastry blender or fork to make a crumb topping.  Sprinkle on top of rhubarb.  Bake for 1 hour, checking in 45 minutes.