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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rhubarb Crunch with Sour Cream Sauce Recipe

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This recipe for Rhubarb Crunch with Sour Cream Sauce is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c rhubarb cut in 1 inch pieces (1 1/2 lbs.)
1/2 c sugar
3/4 c plus 1 T flour divided
1 t grated orange peel
3/4 c brown sugar
1/4 t salt
4 T butter
Sour cream sauce
1 c sour cream
3 T powdered sugar
1/2 t vanilla
Directions:
Directions:
In a large bowl combine rhubarb, sugar, 1 T of the flour and orange peel. Mix thoroughly and turn into 8 1/2"X1 3/4" baking dish.
In small bowl or food processor combine remaining 3/4 cup of the flour, brown sugar and salt. Add the butter cut in small pieces and process until mixture is crumbly.
Sprinkle over rhubarb mixture. Bake at 350º about 40-45 minutes until bubbly and golden brown on top. Serve with sour cream sauce.
Sour Cream Sauce
Mix together the sour cream, powdered sugar and vanilla.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes plus cooking.

 

 

 

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