Rhubarb Crunch Recipe
Item
Title
Rhubarb Crunch Recipe
Type
Text
Creator
Deborah Szmodis
Description
This Rhubarb Crunch recipe is handwritten in blue ink on a piece of white scrap paper.
Transcription (front):
Rhubarb Crunch
4 cups fresh rhubarb pieces
⅓ cup sugar
2 Tlbs. flour
2 Tlbs. melted butter
Mix above ingredients +
place in an 8 or 9” pan. Let
stand while mixing the
following:
½ cup sugar
1 cup sifted flour
1 teasp. baking powder
¼ teasp. salt
1 large egg beaten
¼ cup oatmeal
Mix until crumbly. Place
on top of mixture in
pan + shake down through
Transcription (back):
the rhubarb. Bake 40 min.
at 375°. If you want
more of a cake texture
alternate layers of each
mix in pan.
Transcription (front):
Rhubarb Crunch
4 cups fresh rhubarb pieces
⅓ cup sugar
2 Tlbs. flour
2 Tlbs. melted butter
Mix above ingredients +
place in an 8 or 9” pan. Let
stand while mixing the
following:
½ cup sugar
1 cup sifted flour
1 teasp. baking powder
¼ teasp. salt
1 large egg beaten
¼ cup oatmeal
Mix until crumbly. Place
on top of mixture in
pan + shake down through
Transcription (back):
the rhubarb. Bake 40 min.
at 375°. If you want
more of a cake texture
alternate layers of each
mix in pan.
Format
Paper, 6 x 4 inches
Language
English
Place
Pennsylvania—Northampton
Contributor
Paige Szmodis
Relation
Subject
Recipes
Baking
Desserts
Cooking (Rhubarb)
Baking
Desserts
Cooking (Rhubarb)