Rhubarb Crisp

By: Connie

Ingredients

1 cup Butter
½ cup Flour
1 ½ cups Brown Sugar
2 cups Rolled Oats
2 cups Corn Flakes
½ tsp. Baking Soda
½ cup Shredded Coconut
6 cups Rhubarb, chopped into ½” pieces

Pudding Filling:
¾ cup Sugar
2 tbsp. Cornstarch
1 cup Milk
1 Egg
¾ Pkg. Strawberry Jello Crystals (3 oz. pkg.)

Instructions

Mix butter, flour, brown sugar, oats, corn flakes, baking soda, and coconut like pie crust.
Press 2/3 into the bottom of a 9 x 13” baking pan. Save the remaining for the topping and set aside.

Put rhubarb on top of crust.

Pudding Filling:
Cook sugar, cornstarch, milk, and egg in a pot over medium heat until thickened.
Add strawberry Jello crystals and stir.

Spread pudding mixture over rhubarb pieces.
Add remaining crumb topping.
Bake at 350°F for 45 minutes.