Rhubarb crescent crunch
Rhubarb crescent crunch recipe in the pie category
Recipe ingredients:
- 3 tablespoons tapioca or 2 tablespoons cornstarch
- 1 egg, beaten
- 8 ounces refrigerated crescent rolls
- 3 cups chopped fresh or frozen rhubarb, thawed and well drained
- 1 cup granulated sugar
- Topping:
- 1/2 to 1 cup chopped nuts
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1 small box instant vanilla pudding and pie filling
- 1/2 teaspoon cinnamon
- 6 tablespoons butter
Recipe method:
- Preheat oven to 375 degrees F.
- Soften tapioca in beaten egg for 5 minutes.
- Separate crescent dough into two large rectangles.
- Place in ungreased 13 x 9 inch pan.
- Press dough to cover bottom, sealing perforations.
- Combine egg mixture, rhubarb and sugar. Mix well.
- Spoon rhubarb mixture over dough.
- Combine topping ingredients, mix until crumbly.
- Sprinkle over rhubarb mixture.
- Bake for 35 to 40 minutes until golden brown.
- Serve warm or cool with whipped cream or ice cream.
Tags: rhubarb, crescent, crunch, recipe, pie, recipes, cooking