It's Ninja 4i reporting and giving you all the delicious Rhubarb Crisp recipe, as I promised a couple weeks ago. Sorry it's not vegan (egg, butter) but still; it is fruity and delicious, and what more could you ask for?
Clean and slice 5-6 cups rhubarb* and place them in an 8 by 10-12 inch lightly greased pan.
In a small bowl mix: ½ cup sugar; 2 tbsp of flour. Once mixed, sprinkle this mixture over the rhubarb pretty evenly.
In a larger bowl mix: 1 cup flour; 1 cup sugar; 1 tsp. baking powder, ½ tsp. salt. Stir together with a spoon. Crack in 1 egg and drop in and stir until the mixture is crumbly. It’s okay if the mixture seems a little dry, it should be mostly crumbly and powdery. Evenly spread crumbly mixture into rhubarb pan.
Melt 1 stick (1/2 cup) of butter and drizzle it over fruit mixture.
Bake at 375 degrees for 30-40 minutes or until the top is lightly browned.
After baking, let it sit until it’s cool before eating. It usually tastes best a day old.
*Rhubarb can be substituted for almost any fruit. Sometimes my mom does half strawberries and half rhubarb, which is a delightful combination. But it can be done with most fruit as long as you peel and seed the fruit.