"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
This recipe for Rhubarb Crunch Cake, by Kay McCune, is from The McCune Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 1 c. flour 1 c. oatmeal 1 c. brown sugar 1/2 c. butter (melted) 4 c. chopped rhubarb Topping: 1 c. sugar 2 T. cornstarch 1 c. boiling water 1 tsp. vanilla
Crust: Mix above and put 2/3 of the mixture in a 9x12 pan. Cover with chopped rhubarb. Topping: Boil topping ingredients until thick. Pour over fruit. Add remaining crumb mixture. Bake at 375 degrees for 1 hour.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.