"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Rhubarb Crunch Recipe

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

Contributor:  
Contributor:  
Margaret Mahaffey
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sifted flour
3/4 cup uncooked oatmeal
1 cup brown sugar
1/2 cup melted butter
1 tsp cinnamon
4 cups rhubarb, diced
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla

Directions:
Directions:
Cook white sugar, cornstarch and water until thick, add vanilla. Mix dry ingredients until crumbly, press half into greased 9" pan. Cover with rhubarb, then cooked sauce and balance of crumbs.

Bak at 350 for 1 hour.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Serve with whipped or ice cream.

 

 

 

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