Rhubarb Crunch |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 to 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| Combine: 3 C diced rhubard | 1 C sugar | 3 T flour |
| Put in greased 10x14-inch pan. | Combine: 1 C brown sugar | 1 C regular oatmeal |
| 1-1/2 C flour | Cut in: 1/2 C butter | 1/2 C shortening |
| 1 | Sprinkle over the rhubarb mixture. Bake at 375 F. for 40 minutes. Serve warm or cold with cream. |