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Rhubarb Crunch


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  • Topping:
  • 3 c. diced rhubarb
  • 1 c. sugar
  • 3 T. flour
  • 1 c. brown sugar
  • 1 c. old-fashioned rolled oats
  • 1 1/2 c. flour
  • 1/2 c. butter
  • 1/2 c. Crisco



Step 1

Combine rhubarb, sugar and flour; place in greased 9x13 pan. Combine brown sugar, oats, and flour, cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture. Bake at 375 for 40 min. Serve warm with ice cream, whipped cream or milk.


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