Print Recipe

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.

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips