"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Crunchy Rhubarb Pie Recipe

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This recipe for Crunchy Rhubarb Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, July 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cut rhubarb
3/4 cups sugar (I substituted Splenda)
1 tablespoon flour
Mix together and spread in 9 x 9 pan.
TOPPING
3/4 cup sugar (I substituted Splenda)
1 cup flour
1 tablespoon baking powder
4 teaspoons vanilla
1/4 teaspoon salt
1 large egg
2 tablespoons melted or softened margarine or substitute.

Directions:
Directions:
Mix all together and drop small amounts over rhubarb spread slightly with spoon. Bake 40 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
This is Aunt Celia Mara's recipe. It is super and the Splenda substitution makes it lower in calories.

 

 

 

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