"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 Recipe

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This recipe for Rhubarb Crunch, by , is from Berning Family Cookbook , 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!

Contributor:  
Contributor:  
Kathy Berning

Category:
Category:

Ingredients:  
Ingredients:  
Mix:
1 c flour
3/4 c uncooked oatmeal
1/2 c margarine
1 c brown sugar
Cook on stove:
1 c water
1 c white sugar
2 T cornstarch
1 1/2 t vanilla
red food coloring

Directions:
Directions:
Put part of mix in the bottom of large cake pan. Spread 4 cups of cut up rhubarb over. Pour hot cooked mixture over and then the remaining dry mix. Sprinkle with chopped nuts. Baker 350 for 1 hour

 

 

 

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