Favorite Plains Recipes for 7-4-09 | TheFencePost.com
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Favorite Plains Recipes for 7-4-09

By Amy Bashtovoi Sidney, Neb.

6 c. rhubarb, chopped

1-3/4 c. sugar



2 Tbsp. cornstarch

1/4 c. water



1 tsp. vanilla

Topping:

1/3 c. oatmeal

1-1/2 c. flour

1 c. brown sugar

1/2 tsp. baking soda

1 c. shortening

1/2 c. pecans

1 tsp. salt

Mix together rhubarb, sugar, cornstarch, and water, cook in saucepan over medium heat until thick. Remove from heat, add vanilla. Meanwhile, mix topping ingredients until crumbly. Pat 3/4 topping mixture in 9×13″ pan. Pour rhubarb over and sprinkle the rest of the topping on top. Bake 350˚ for 30 minutes.

By Amy Bashtovoi Sidney, Neb.

6 c. rhubarb, chopped

1-3/4 c. sugar

2 Tbsp. cornstarch

1/4 c. water

1 tsp. vanilla

Topping:

1/3 c. oatmeal

1-1/2 c. flour

1 c. brown sugar

1/2 tsp. baking soda

1 c. shortening

1/2 c. pecans

1 tsp. salt

Mix together rhubarb, sugar, cornstarch, and water, cook in saucepan over medium heat until thick. Remove from heat, add vanilla. Meanwhile, mix topping ingredients until crumbly. Pat 3/4 topping mixture in 9×13″ pan. Pour rhubarb over and sprinkle the rest of the topping on top. Bake 350˚ for 30 minutes.

By Amy Bashtovoi Sidney, Neb.

6 c. rhubarb, chopped

1-3/4 c. sugar

2 Tbsp. cornstarch

1/4 c. water

1 tsp. vanilla

Topping:

1/3 c. oatmeal

1-1/2 c. flour

1 c. brown sugar

1/2 tsp. baking soda

1 c. shortening

1/2 c. pecans

1 tsp. salt

Mix together rhubarb, sugar, cornstarch, and water, cook in saucepan over medium heat until thick. Remove from heat, add vanilla. Meanwhile, mix topping ingredients until crumbly. Pat 3/4 topping mixture in 9×13″ pan. Pour rhubarb over and sprinkle the rest of the topping on top. Bake 350˚ for 30 minutes.


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