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How to make it

  • In saucepan cook rhubarb and lemon juice over medium low heat for 5 minutes stirring often.
  • Combine sugar and cornstarch then add to rhubarb mixture.
  • Cook and stir 5 minutes more until thickened and bubbly then stir in pie filling and set aside.
  • Combine sugar and flour then cut in butter until mixture forms coarse crumbs.
  • Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Cut in butter until mixture resembles fine crumbs.
  • In a mixing bowl beat buttermilk, eggs and vanilla then add to flour mixture and stir to moisten.
  • Spread a little more than half of the batter into a greased rectangular pan.
  • Spread cooled filling over batter then drop remaining batter by teaspoonfuls onto filling.
  • Sprinkle crumb topping over batter and bake at 350 for 45 minutes.

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