"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Fralick
Added: Monday, April 16, 2007


1 c. sifted flour
3/4 c. uncooked oatmeal
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon
4 c. diced rhubarb
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 tsp. vanilla

Preheat oven to 350. Mix flour, uncooked oatmeal, brown sugar, melted butter, and cinnamon until crumbly. Press half into a greased 9-inch pan. Cover with rhubarb.
Combine and cook sugar, cornstarch, water, and vanilla until thick and clear. Pour sauce over rhubarb. Top with remaining crumb mixture.
Bake for 1 hour. Serve warm or cold. *Can be topped with whipped cream. I usually double the recipe and put in 13 x 9 x 2 inch glass dish.




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