"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Bohman
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 c. flour
5 tbsp. powdered sugar
1/2 c. butter or margarine

Topping
2 eggs
1 1/2 c. sugar
1/4 c. flour
3/4 baking powder
Pinch salt
3 c. rhubarb

Directions:
Directions:
Combine the ingredients for the crust. Press into a 9in. x 9in. pan. Bake 15 minutes at 350 degrees.

Mix the ingredients for the topping and pour on crust. Bake 35 minutes. Serve warm with whipped topping or chill and cut into bars.

Personal Notes:
Personal Notes:
Recipe may be doubled in a 9in. x 13in. pan.

 

 

 

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