Rhubarb Dessert Recipe
Ingredients
| Rhubarb | 4 Cup (16 tbs), thinly sliced | |
| Sugar | 2 Cup (16 tbs) | |
| 1/2 cup maraschino cherries, cut up | ||
| Eggs | 2 | |
| Cornstarch | 3 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) | |
Directions
Combine rhubarb, 2 cups sugar and cherries, mixing well.
Pour into a well-buttered 9" x 13" pan.
Beat eggs; add cornstarch and sour cream, beating thoroughly.
Pour over the fruit.
Cut butter into flour and sugar until mixture resembles crumbs.
Sprinkle on top.
Bake in a 350° oven for 50 minutes.
Pour into a well-buttered 9" x 13" pan.
Beat eggs; add cornstarch and sour cream, beating thoroughly.
Pour over the fruit.
Cut butter into flour and sugar until mixture resembles crumbs.
Sprinkle on top.
Bake in a 350° oven for 50 minutes.
Chef
