RHUBARB BUTTER CRUNCH

     3 cups diced rhubarb          1 cup rolled oats
     1 cup white sugar             1 cup flour
     3 tbsp flour                  ½ cup butter
     1 cup brown sugar             ½ cup lard

Combine the rhubarb, white sugar, and 3 tablespoons of flour, and spread in a greased 8x8 baking dish.

Combine the brown sugar, oatmeal, and cup of flour, then cut in the butter and lard. Sprinkle over the rhubarb mixture.

Bake for 40 minutes at 375°. Serve with cream.

Adapted from “Designed for Good Eating” (1962). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!