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RHUBARB BUTTER CRUNCH




Source of Recipe


Open Line Bulletin 1964


List of Ingredients




3½ cups diced fresh rhubarb
1 cup sugar
3 tablespoons flour
1 cup brown sugar
1 cup raw rolled oats (oatmeal)
1½ cup flour
½ cup butter
½ 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)