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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Thursday, July 22, 2010

Dessert - Rhubarb Crisp

1 cup flour
5 Tbsp powdered sugar
1/2 cup butter

Mix until crumbly and press into a 9 x 9" pan.  Bake at 325 for 10 minutes.

2 eggs well beaten
1/1/4 cups sugar
1/4 cup flour
3/4 tsp baking powder
dash of salt
3 cups diced rhubarb
1/2 tsp vanilla

Mix all ingredients together and pour over baked crust.  Bake at 350 for 35 - 40 minutes.

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