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Rhubarb Crescent Crunch


Crust and Filling

  • 3 tablespoons tapioca or 2 tablespoons cornstarch
  • 1 egg, beaten
  • 8 ounces refrigerated crescent rolls
  • 3 cups chopped fresh or frozen rhubarb, thawed and well drained
  • 1 cup granulated sugar


  • 1/2 to 1 cup chopped nuts
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 small box instant vanilla pudding and pie filling
  • 1/2 teaspoon cinnamon
  • 6 tablespoons butter


  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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