Rhubarb crunch

Yield: 8 servings

Measure Ingredient
1 cup Sugar
3 cups Rhubarb; diced
1 cup Brown sugar
½ cup Butter; or margarine
1 cup Old-fashioned rolled oats
½ cup Vegetable shortening
1½ cup Flour

FRUIT

TOPPING

Combine rhubarb, sugar and flour. Place in a greased 9x13-inch pan.

Combine brown sugar, oats and flour; cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture. >> Bake at 375 degrees for 40 minutes.

Serve warm, with ice cream, whipped cream or milk. Formatted by Elaine Radis BGMB90B; JUNE, 1993 Submitted By BILL SPALDING On 5-21-95

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