"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Kepner
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Flour
1/2 c. Butter
5 T. Powdered Sugar
2 eggs
11/2 c. Sugar
3/4 tsp. Baking powder
Pinch of salt
3 c. Rhubarb

Directions:
Directions:
Mix first 3 ingredients as pie crust. Pat into 8x8 pan. bake 15 minutes.
Beat eggs, sugar, baking powder, salt and rhubarb. Pour over crust and bake 35-34 minutes at 350.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Double for 9x13 pan.
Serve warm with whipped cream.

 

 

 

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