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Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from Fabulous Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy DeSchane


1 c. quick cooking oatmeal
1 c. brown sugar
pinch of salt
1 c. flour
1/2 c. butter
4 c. rhubarb
1 c. sugar
1 c. water
2 tbsp. cornstarch
few drops red food coloring
1 tsp. almond extract
1 can cherry pie filling

Mix oatmeal, brown sugar, salt, flour and butter together and press half in the bottom of a 9x13 pan. Dice rhubarb and sprinkle over crust. Boil sugar, water and cornstarch until thick. Add a few drops of food coloring, almond extract and pie filling. Spoon over rhubarb. Top with remaining crust. Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.




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