Rhubarb Crescent Crunch

Yield: 12 servings

Ingredients

Crust and Filling

• 3 tablespoons tapioca or 2 tablespoons cornstarch
• 1 egg, beaten
• 8 ounces refrigerated crescent rolls
• 3 cups chopped fresh or frozen rhubarb, thawed and well drained
• 1 cup granulated sugar

Topping

• 1/2 to 1 cup chopped nuts
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 small box instant vanilla pudding and pie filling
• 1/2 teaspoon cinnamon
• 6 tablespoons butter

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