Rhubarb Crunch With Sour Cream
|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)|
|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|
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.