50+ Friends Club Cookbook
Cookies and Desserts
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Rhubarb Butter Crunch
From the Kitchen of:
Shelley
Source:
Sadies Place
3
Cups
Rhubarb, sliced or frozen (thawed)
1
Cup
White sugar
1 1/2
Cups - plus 3 Tbsps.
Flour
1
Cup
Brown sugar
1
Cup
Rolled oats
1/2
Cup
Butter
1/2
Cup
Shortening
Mix rhubarb, white sugar and 3 Tablespoons flour together.
Put into a 8" x 10" pan.
Combine brown sugar, butter, shortening, oats and the 1 1/2 cups flour together. Blend until it resembles coarse cornmeal.
Bake at 350° for 40 to 45 minutes or until browned and bubbly.
Serve warm or cold with whipped cream or ice cream.