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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Rhubarb Crunch Recipe

Brought to you by Red Lion

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Ingredients:
1 3/4 cup all purpose flour
1/4 cup plus 1 Tbsp. Powdered sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp. vanilla extract
1 1/2 cups sugar
3/4 tsp. baking powder
1/4 tsp. salt
3 cups rhubarb, cut into ½ inch pieces

Instructions:
Preheat oven to 350. Combine 1 ½ cups flour with the powdered sugar. Cut butter into the flour mixture with knife or pastry blender until it is well incorporated. Transfer to 9x13 pan and pat evenly to cover bottom. Bake shell at 350 for 15 minutes. Set aside. Meanwhile combine remaining ingredients, except rhubarb, and mix thoroughly. Stir in rhubarb and spread mixture over top of baked crust. Bake at 350 for 35-40 minutes.

When finished, the top layer should be crunchy and/or firm to the touch. It will also brown slightly. This dish is best when served immediately after it has cooled. If served the following day, it will not retain it’s crunchy top layer. To server, top with whipping cream or milk.

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