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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 6 servings |
||
| Calories 534 | ||
| Calories from Fat 145 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 128mg | 5% | |
| Potassium 415mg | 11% | |
| Total Carbohydrate 96.0g | 31% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 69.7g | ||
| Protein 4.2g | 8% | |
Rhubarb Crunch
By: BarbryT
Feb 13, 2007
For lovers of rhubarb.... This may be my favorite rhubarb dessert.
SERVES 6
Ingredients
- 1 cup sifted flour
- 1/2 cup oatmeal
- 1 cup brown sugar, packed
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups diced rhubarb
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
Directions
1
Mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.2
Press half of the oatmeal mixture into a 9" square pan.3
Cover with the diced rhubarb.4
Combine the sugar, cornstarch, water and vanilla in a small saucepan.5
Cook sugar mixture until thick, stirring frequently.6
Pour liquid over rhubarb.7
Top with remaining oatmeal mixture.8
Bake at 350 degrees F for one hour.9
Cut and serve warm with or without whipped, ice or other cream.
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Browse similar recipes by category
- Course > Desserts
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Boomette
On Aug 7, 2009
This is so yummy. For the syrup, I used 1/2 cup of splenda and 1/2 cup sugar. I really like how easy this recipe was. And the taste is wonderful. Thanks BarbryT 
Made for PRMR.
From: WiGal
On Jun 16, 2009
Very good! I made these in ramekins only b/c I had 2 cups of rhubarb instead of 4 so I split the recipe in half and divided everything between 3 ramekins. It did overrun the top (fortunately I had put a cookie sheet under them). I baked for 35 minutes. I used half the white sugar for the syrup mixture as we prefer the tartness of rhubarb coming through. Thanks BarbryT for sharing. Made for PRMR.
From: Chef floWer
On Apr 2, 2007
Very nice desert to end the evening and the aroma around the house, while it was cooking was wonderful. The only change I made was I used 1/2 a cup of sugar instead of the whole cup of sugar for the 'sugar mixture' as it was going to be too sweet for our family and I don't mind a little sourness from the rhubarb. I cooked it at 180oC and it was perfect tasting crunch or crumble as we call it in Australia. Thank you BarbryT
From: Lainey6605
On May 11, 2009
This is a great dessert! We love rhubarb and this recipe is just wonderful. So very easy and just the right amount of sugar to the rhubarb. I love the bottom crust, too! Thanks for sharing.
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