CRUNCHY TOPPED FRENCH- RHUBARB PIE FILLING:
INGREDIENTS
•
1 egg
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1 cup sugar
•
1 teas vanilla extract
•
2 cups chopped fresh rhubarb
•
2 TBS flour
•
Topping:
•
1 c quick cooking oatmeal
•
1/3 c brown sugar
•
1/3 c softened butter
•
1/3 c chopped nuts
•
½ tea cinnamon
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