My cousin recently posted on Facebook that she had just made a rhubarb recipe from her great-grandmother (my grandmother). She raved about it, in fact. As it turns out, several of us had never heard of this mysterious recipe before. We practically demanded that she give us the recipe too. Of course, she kindly obliged. I am sharing the recipe with all of you (yes, all of you!).
Grandma Beulah's Rhubarb Crunch
1 cup flour
5 Tbsp powdered sugar
1/2 cup butter
Mix together the ingredients and pat into a 9"round pan. Bake at 350 for 15 minutes or until golden brown.
1 1/2 cups sugar
1/4 cup flour
3/4 tsp baking powder
2 cups rhubarb peices
Beat eggs until fluffy. Add remaining ingredients. Pour over crust and bake at 350 for 35 minutes.
Add whipped cream to your serving if you so desire.
On another note: Apparently we had April in March and May in April. So of course, we now have March in May. Freeze warnings and snow - this is madness! We contemplated putting the burn barrel out in the middle of our orchard, burning away, just to keep the blossoms and fruit (yes, we have apricot fruits that are setting) from freezing. Ahhhhh! Come on warm weather! Oh, well, I will be able to console myself with rhubarb crunch.
Heavy Table Hot Five: June 23-29
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