August 3, 2008

Recipe of the week

This weeks recipe was given to me by my Grandma Judy. 
 We made it last week and it was very good.  
Rhubarb Crunch


1 cup flour

5 Tablespoons powdered sugar

½ cup butter

2 eggs, beaten fluffy

1 teaspoon vanilla

1 ½ cup sugar

½ cup flour

¾ teaspoon baking powder

pinch of salt

2 ½ cups finely cut rhubarb


1. Combine first group of ingredients for pie crust.  Pat in bottom of 8 or 9 inch square pan. Bake 15 minutes at 350°, or until light brown.  Remove to cool slightly.

2. Mix eggs and vanilla.

3. Combine third group (sugar, flour, baking powder, & salt).

4. Stir into egg mixture, add rhubarb and stir together.

5. Pour mixture over baked crust and bake the crunch for 35 minutes at 350°.

6. Serve with ice cream of whipped cream.  Best when served warm and definitely the ice cream!

Bon Appetite!

1 comment:

  1. Jo-Jo. I love this recipe, but Mom's adaptation is delicious. I got home today at 4:00 Pm and my neighbor told me there are scads of wild blueberries that are ripe. I will have blueberries to make my world famous pies and try out some other blueberry recipes so you can share them with your readers. I love your blog. Love - "The Gram"