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Rhubarb Sour Cream Crunch
Serving Size : 9

Crust
4 Cups Cornflakes( or 1 Cup Cornflake Crumbs
1 Cup Flour
1/4 Cup Packed Brown Sugar
1 Teaspoon Cinnamon
1/2 Cup Butter -- melted

filling
1 Egg
1 Cup Dairy Sour Cream
1-1/4 Cups Sugar
3 Tablespoons Cornstarch
1/2 Teaspoon Cinnamon
3 Cups Rhubarb -- cut 1/2" thick

Crush cornflakes into fine crumbs. combine cornflake crumbs, flour, brown sugar, cinnamon and butter, mix well.. Press half of mixture evenly and firmly in bottom of 9x9 pan. keeping other half for top.

Beat eggs slightly and combine with sour cream. Mix together cornstarch, sugar, and cinnamon. stir into sour cream mixture. add rhubarb. Spread over crumb mixture. Top with remaining crumbs. Bake in 325' about 1 hour or until knife inserted near center comes out clean.. Serve warm or cold. cut into squared to serve.
RAIL

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