"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rhubarb Crunch Recipe

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

Judy Peterson


1 C flour
5 T powdered sugar
1/2 C butter
2 eggs
2 unsweetened cut up rhubarb
1/1.2 C sugar
1/4 C flour
3/4 t baking powder
salt to taste

Mix together the flour ( 1 cup), powdered sugar and butter.
Pat into the bottom of an 8 or 9-inch pan. Bake at 350 degrees for 15 min.
or until golden brown.
Beat eggs until fluffy, gradually adding sugar, flour, baking powder, and a pinch of salt, which
have been mixed together.
Add rhubarb and pour over crust.

Bake again at 350 for 35 minutes.




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