"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 Cake Recipe

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

Contributor:  
Contributor:  
Kay McCune
Added: Monday, September 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.


 

 

 

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