"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mom's Rhubarb Crunch Recipe

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This recipe for Mom's Rhubarb Crunch, by , is from The Anderson/Tarpley Family Cookbook Project, 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!

Del Anderson


2 cups chopped rhubarb
2 large eggs
1 cup sugar

cup flour
teaspoon baking powder
pinch of salt

1 cup flour
5 tablespoons powdered sugar
1 stick of butter

Preheat oven to 350

Place crust ingredients in small mixing bowl and blend with pastry cutter or fork or until mixture is crumbly the crust ingredients.

Press into 9 x 9 pan. ( I use glass)

Bake for 15 minutes at 350.

Place cup flour and teaspoon baking powder and pinch of salt in small bowl and whisk together.

Beat together until frothy and stiff; 2 large eggs and 1 cup sugar.

Gently beat in flour mixture.

Fold in 2 cups chopped rhubarb.

Pour over still hot crust and bake for 35 minutes.

Personal Notes:
Personal Notes:
This is an Anderson family favorite, Grandma Lillian would make!!




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