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Rhubarb Crunch

Jun 01, 2020 0 comments
Rhubarb Crunch

From the recipe box of the wonderful Cathie Davis

You will need:

9x13 baking dish

For the Crust:

2 C of Red Fife flour

3/4 C Icing Sugar

1 C Butter

Method:

Combine ingredients together and press into a 9x13 pan, putting 1 cup aside for the topping.

Filling:

4 Eggs (beaten)

1/2 tsp Salt

1/2 C Red Fife Flour

1/2 tsp Lemon Juice

2 C sugar

4 C finely chopped Rhubarb

Method:

Combine first 5 ingredients in a bowl then fold in the rhubarb. 

Pour the mixture over the crust. 

Using the crust mixture you saved, scatter across the top and back at 350 degrees for 60 minutes. Start checking at about 40 minutes to keep it from getting to dark. 

Serve with fresh whip cream

 

Enjoy!

 

 


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