Rhubarb Crunch

1. 1

   Cut rhubarb into 1/2 inch pieces.

2. 2

   Sift 1 cup sugar and 2 tablespoons flour together and mix with rhubarb. Pour into 8 or 9-inch baking pan and dot with butter.

3. 3

   Sift together the remaining cup of sugar and flour with salt and baking powder and stir in beaten egg.

4. 4

   The mixture will be crumbly.

5. 5

   Sprinkle over the rhubarb and shake the pan a little so the crumbs will settle down in rhubarb.

6. 6

   Bake about 40 minutes at 350u00b0 or until crust is a delicate brown.

7. 7

   Serve warm or cold with or without cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.