• Makes 8-10 servings
• This lovely dessert is wonderful with vanilla ice cream!
• Wash and cut Rhubarb into 1″ pieces.
• Place in 9″ x 13″ baking dish & sprinkle with sugar:
| 4 cups 2 Tbsp |
Rhubarb White Sugar |
• Mix with fork until crumbly. Sprinkle over rhubarb:
| 1 cup 1 cup 1 tsp |
Flour Brown Sugar Baking Powder |
3/4 tsp 1 |
Salt Egg – unbeaten |
• Melt & cool. Drizzle over rhubarb mixture:
| 1/3 cup | Shortening |
• Sprinkle as final topping:
| 1/2 tsp | Cinnamon |
• Bake ~ 350º F for 30-40 minutes.
Recipe courtesy of: Dianne (Ralph’s sister & store manager) who imported this lovely recipe from Saskatchewan back in 1987.