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Rhubarb Crescent Crunch



Crust and Filling



  1. Heat oven to 375 degrees F.
  2. Soften tapioca in beaten egg for 5 minutes.
  3. Separate crescent dough into two large rectangles. Place in ungreased 13 x 9-inch pan. Press dough to cover bottom sealing perforations.
  4. Combine egg mixture, rhubarb and sugar; mix well.
  5. Spoon rhubarb mixture over dough.
  6. Combine topping ingredients; mix until crumbly. Sprinkle over rhubarb mixture.
  7. Bake for 35 to 40 minutes until golden brown.
  8. Serve warm or cool with whipped cream or ice cream.

Serves 12.


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