You are here

Rhubarb Crunch With Sour Cream

Western.Chefs's picture
Ingredients
  Rhubarb 4 Cup (64 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Grated orange rind 1 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Salt 1 Dash
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Cup (8 tbs), use commercial variety
  Powdered sugar 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
Directions

Combine rhubarb, sugar, flour, and orange rind; place in an 8-inch round baking dish.
To make crunch topping, combine flour, brown sugar, and salt; cut in butter or margarine until crumbly.
Sprinkle over rhubarb mixture.
Bake at 350° for 40 to 45 minutes.
Combine sour cream, powdered sugar, and vanilla.
Top each serving with a heaping spoonful of the sour cream mixture.
Good served warm or cold.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable

Rate It

Your rating: None
3.967855
Average: 4 (14 votes)