Ingredients
3
cups sliced fresh or frozen (do not thaw) rhubarb
1/4
teaspoon ground cinnamon
3/4
cup sugar
3/4
cup Gold Medal™ all-purpose flour
6
tablespoons cold butter
Vanilla ice cream, if desired
Preparation
Heat oven to 450°F. Spray 4 (8-oz) individual baking dishes (ramekins) with cooking spray. Place baking dishes on cookie sheet.
Divide rhubarb among baking dishes; sprinkle evenly with cinnamon.
In small bowl, mix sugar and flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Sprinkle evenly over rhubarb.
Bake 15 minutes. Reduce oven temperature to 375°F; bake 25 minutes longer or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream.
