"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Crunch Recipe

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

Contributor:  
Contributor:  
Kathy Miller
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 C rhubarb, cut into 1/2 chunks
1 C sugar
3 tbsp flour
1 C boiling water
2 drops red food coloring
Topping:
1 C brown sugar
1 C flour
3/4 C quick oatmeal
1/2 C melted butter

Directions:
Directions:
Put rhubarb in bottom of 9X13 cake pan. Combine and cook sugar, flour boiling water and food coloring over medium heat, stirring until smooth and thick. Pour over rhubarb.

Combine topping ingredients and sprinkle over rhubarb mixture. Bake 45 min - 1 hour at 250

 

 

 

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