https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Rubarbpie_med_smuldrelag 2026-04-06T03:31:55Z Revision history for this page on the wiki MediaWiki 1.39.3 https://olsonrecipes.com/w/index.php?title=Rubarbpie_med_smuldrelag&diff=215&oldid=prev 2023-06-06T05:16:40Z

<p>1 revision imported</p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 05:16, 6 June 2023</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Niels https://olsonrecipes.com/w/index.php?title=Rubarbpie_med_smuldrelag&diff=214&oldid=prev 2020-11-24T03:04:25Z

<p></p> <p><b>New page</b></p><div>=Ingredients=<br /> ==Filling==<br /> * 1/2 tsp sugar<br /> * 1/2 tsp ground ginger<br /> * 1/2 tsp ground cinnamon<br /> <br /> ==Crumb==<br /> * 1 C flour<br /> * ⅝ C sugar<br /> * 1 stick of butter<br /> * ⅓ C chopped almonds<br /> * 5 C rhubarb<br /> <br /> =Instructions=<br /> # Preheat over to 400°F.<br /> # Cut the rhubarb bars into slices and mix them with the rest of the filling.<br /> # Combine the crumb.<br /> # Put the rhubarb in an oven-proof bowl or small ovenproof dishes and put the crumb on top.<br /> # Bake for about 25 minutes, a little less if you are using smaller shapes.<br /> # Serve hot or lukewarm with whipped cream.<br /> <br /> =References=<br /> * Merete (April&#039;s friend from Denmark)</div>

old>Niels