Custardy, but easier than Aunt Dee’s. Still good.

3 C. rhubarb
1 C. sugar
2 eggs, beaten
3 rounded spoonfuls flour

TOPPING:
1 scant C. brown sugar
3/4 C. flour
4 T. shortening

Combine rhubarb mixture in pan. Spread topping over. Bake in small pan at 350º for 45 minutes.

NOTE: Double recipe for 9×13″ pan.

Author:       Categories: Cookbook, Desserts

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