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    RHUBARB BUTTER CRUNCH


    Source of Recipe


    Open Line Bulletin 1964

    List of Ingredients




    3� cups diced fresh rhubarb
    1 cup sugar
    3 tablespoons flour
    1 cup brown sugar
    1 cup raw rolled oats (oatmeal)
    1� cup flour
    � cup butter
    � cup other shortening

    Recipe



    Combine rhubarb, sugar, and flour. Place in greased 6x10 inch baking dish. Combine remaining ingredients and sprinkle over rhubarb mixture. Bake at 350� for 40 minutes or until done. Serve warm or cold with cream. (Cedar Rapids listener)


 

 

 

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