Rhubarb Crunch

I adapted this family recipe with homegrown, organic ingredients.  The original recipe is from my own Mom, and called for "shortening" so feel free to use organic shortening if you can't find real lard or process your own lard.

The crunch is also a thin dessert.  It is not thick and will go quickly, as it is so good.  

Rhubarb Crunch

1 cup flour

1 tsp. Baking powder

2 Tbsp. lard (or shortening)

1/2 tsp. salt

Cut lard into dry ingredients.  Add 1 beaten farm fresh egg.  Pat into the bottom of a 13 x 9 in. baking pan.  Scatter 2-3 cups of diced rhubarb over the crust.

Mix:

1 cup sugar

1/2 cup flour

1/2 cup butter

Cut butter into mixture and sprinkle over the rhubarb.  Bake at 350°F for 30-40 minutes.