Friday, January 29, 2010

Rhubarb Crunch


I found some rhubarb! I hit a different farm than I normally get my Produce Basket from, and they had fresh rhubarb! It's so nice to have a treat of the normally summer fruit in the middle of winter.

I haven't had rhubarb for about 4 years, because I could never find it fresh. I tried buying the frozen once, and it was a disaster, and I have tried begging my parents to mail me some of theirs when it's producing bushels and bushels of it. I have yet to receive a package, so I still keep my eyes out for fresh from Florida.

This recipe is from a cookbook from my parent's church cookbook from 1985. Church cookbooks always have the best recipes in them, along with family cookbooks. I was 4 when the cookbook was published, but my mom was forward thinking enough to save me a copy and passed it on to me with I left the nest.


Rhubarb Crunch

4 1/2 cups rhubarb
1 1/2 cups sugar
3 beaten eggs
3 tablespoons flour
1 cup brown sugar
1/4 cup butter
1 1/2 cups flour

Put cut up rhubarb in a greased 9 x 13 pan.


Beat sugar, beaten eggs and flour together and pour over rhubarb.


Mix brown sugar, very soft butter and flour together and crumble over rhubarb and egg mixtures. Bake 45 minutes at 350 degrees.

The verdict?
I served this two ways, room temp with whipped topping, and warm with no whipped topping. There were five of us eating it, and half preferred it room temp, the other half warm. Either way, it was more of a cake, not a crisp, and it was a great sweet-tart treat! When it was served warm, it was almost a pudding, but room temperature, a cake. I will be making it again.

Easy Cooking | Simple Cooking 

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