Print Recipe

Rhubarb Crescent Crunch

Ingredients

Crust and Filling

Topping

Instructions

  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. Spoon rhubarb mixture over dough.
  5. Combine topping ingredients, mix until crumbly. Sprinkle over rhubarb mixture.
  6. Bake for 35 to 40 minutes until golden brown.
  7. Serve warm or cool with whipped cream or ice cream.

Yield: 12 servings


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