| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookie |
24 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 3/4 |
c |
Oatmeal; uncooked |
| 1 |
c |
Brown sugar; packed |
| 1/2 |
c |
Butter; unsalted, melted |
| 1 |
c |
Sugar |
| 2 |
ts |
Cornstarch |
| 1 |
c |
Water |
| 1 |
ts |
Vanilla extract |
| 4 |
c |
Rhubarb |
INSTRUCTIONS
From: CWBJ78A@prodigy.com (Nancy Berry)
Date: Mon, 5 Jun 1995 03:15:47 GMT
Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into
greased 9" pan. Add rhubard, cut in 1/2" pieces. Combine sugar, cornstarch,
water and vanilla; cook till thick and clear. Pour sauce over rhubarb. Top
with other half crumb mixture. Bake at 350F for 45 minutes.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”