Tuesday, July 15, 2008

rhubard crunch cont.


Bake uncovered in a 350 oven for one hour or until topping is brown and filling is bubbly.

Serve with ice cream or whipped cream.


No comments:

My Big Backyard (on Thursday instead of Wednesday)

Because I'm a nerd, I want to see how my backyard changes throughout the year. So! I'm going to take a few pictures of it ea...