| 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 | t | Cornstarch |
| 1 | c | Water |
| 1 | t | 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:
“Having Truth decay? Brush up on your Bible!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 10.2mg
Sodium: 12.2mg
Potassium: 84.4mg
Carbohydrates: 23.8g
Fiber: <1g
Sugar: 17.8g
Protein: <1g