Rhubarb and Cherry Crunch

Filling:

Ingredients:

2 Cups Rhubarb ( I got mine out of my garden)

2 Cups Cherries

1 Cup Sugar

2 Tbsp Flour (Gluten Free Optional)

2 Tbsp

Method:

1.) Cut pit out of Cherries and cut rhubarb into 1/2 inch length.

2.) Sift 1 C sugar and add 2 T flour together and mix with Rhubarb and Cherries.

3.) Pour into an 8 inch pan and dot with butter.

Topping:

Ingredients:

1 Cup Sugar

1 Cup Flour (Gluten Free Optional)

1 tsp Baking Powder

1/4 tsp Salt

1 Large Egg

Method:

1.) Sift together sugar, flour, salt and baking powder and stir in beaten egg.  The mixture will be crumbly.

2.) Sprinkle over rhubarb/cherry mix and shake the pan so the crumbs will settle down in the rhubarb/cherry mix.

3.) Bake about 40 minutes at 350 degrees or until crust is a delicate brown.

4.) Serve warm or cold with vanilla ice cream.

Yields: 6 – 8 Servings

I like to just scoop it out, usually you won’t have a whole lot left!

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