This recipe for Rhubarb Butter Crunch, by Linda Delger, is from The Hanner Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups diced rhubarb 1 cup sugar 3 tbsp flour 1 cup brown sugar 1 cup oatmeal 1 1/2 cup flour 1/2 cup butter 1/2 cup shortening
Combine first 3 ingredients and place in a greased 6x10 baking dish. Combine the next 3 ingredients and then cut in the last 2 ingredients until crumbly. Sprinkle over the rhubarb mixture in dish. Bake at 375º for 40 minutes. Serve warm with ice cream or plain.
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