Rhubarb Crunch
3 c. diced rhubarb
1 c. sugar
3 T. flour
Combine and place in greased baking dish.
COMBINE:
1 c. brown sugar
1 c. rolled oats
½ c. butter
½ c. vegetable shortening
Sprinkle over rhubarb mixture and bake at 375° for 40 minutes. Serve warm with cream or ice cream.
Ruthetta Smith
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.
