"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Rhubarb Crunch Recipe

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

Pam Petron
Added: Sunday, March 2, 2008


1 c. quick oatmeal
1 c. brown sugar
pinch of salt
1 c. flour
1/2 c. butter

4 c. diced rhubarb
1 c. sugar
1 c. water
2 Tbsp. cornstarch
few drops red food coloring
1 tsp. almond flavoring
1 can cherry pie filling
1/2 c. nuts

Mix oatmeal, brown sugar, salt, flour, and butter. Press half in bottom of 9 x 13 pan. Dice rhubarb and put on top of crust. Boil sugar, water, and cornstarch until thick. Add food coloring, flavoring, and pie filling. Spoon over rhubarb. Sprinkle rest of crust mixture over top. Add nuts. Bake at 350 for 45 minutes.

Personal Notes:
Personal Notes:
This is John's Grandma Pekarek's recipe.




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