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Rhubarb Sour Cream Crunch

  • 1 cup corn flake crumbs

  • 1 cup each sour cream and sifted flour

  • cup packed brown sugar

  • cup melted margarine

  • 1 tsp and tsp cinnamon

  • 1 med egg

  • 1 cups white sugar

  • 3 tbsp cornstarch

  • 3 cups sliced rhubarb

Combine corn flakes, flour, brown sugar, margarine, and 1 tsp cinnamon and mix well
Press half of mixture into bottom of 9X9" cake pan
For filling, beat egg slightly and combine with sour cream
Mix together with white sugar, corn starch and tsp cinnamon
Stir into sour cream mixture along with rhubarb
Spread over crumb crust
Top with rest of crumb mixture 
Bake at 325F for one hour or until knife comes out clean
Serve warm or cold, cut into squares. Makes 9 servings

Lorraine Zawerucha