Apple
Mixture:
2
1/2 pounds tart apples, such as Granny Smith
1
pound fresh rhubarb
I
cup raisins
1/2
cup light brown sugar
1/2
cup sugar
1
teaspoon cinnamon
1/2
cup water
Topping:
1
1/2 sticks butter
1/2
cup light brown sugar
1/4
cup sugar
2
cups all-purpose flour
1
teaspoon cinnamon
1
teaspoon baking powder
1
cup chopped pecans
For
the apple mixture, peel, halve, core and slice the apples into wedges. Rinse
and String the rhubarb and cut it into 2-inch lengths. Combine apples,
rhubarb and remaining ingredients and place in a 9 by 13 by 2-inch baking
dish.
For
the topping, melt the butter and pour into a bowl. Stir in sugars. Combine
flour with cinnamon and baking powder and stir to mix; stir into butter and
sugar mixture. Stir in pecans, Separate the topping mixture into
large crumbs and distribute over the top of the apple mixture.
Bake
at 375 degrees about 45 minutes, until bubbling and well browned. Serve warm
or at
room
temperature.