Rhubarb Crumble Pudding
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 1/2 cups sugar
- 1/3 cup butter or margarine
- 4 cups fresh rhubarb (1 inch pieces)
- 1 tsp. lemon flavoring
Sift together flour, salt, cinnamon and 1/2 cup sugar. Cut in butter until crumbly. Sprinkle 1/2 of flour mixture in an 8 inch square pan and press down firmly. Mix rhubarb and lemon flavoring and 1 cup sugar. Spread over flour mixture in pan and sprinkle remaining flour mixture over rhubarb. Bake at 375 degrees F for 45-50 minutes. Serve with ice cream.
By Robin from Washington, IA
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