Nutritional Info

Nutrition Facts

Serving Size 1 (42g)

Calories 53
Calories from Fat 17 (31%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 90.9mg 30%
Sodium 7.6mg 0%
Potassium 36mg 1%
Total Carbohydrate 7.2g 2%
Dietary Fiber 0.9g 4%
Sugars 0g
Protein 1.6g 3%

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Recipe Description
For variation, use cherries or blueberries instead of rhubarb.
Prep time
20 min
Cook time
1 hr 10 min
Ready In
1 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  rhubarb, dried
1 Teaspoon(t)  vanilla
1 Clove(clv)  water
2 Tablespoon(T)  cornstarch
1 Cup(c)  sugar
1 Teaspoon(t)  cinnamon
1/2 Cup(c)  butter, melted
1 Cup(c)  brown sugar, packed
1/4 Cup(c)  oatmeal, uncooked
1 Cup(c)  flour, sifted (1/2 white and 1/2 whole wheat)

Preparation

Stir together flour, oatmeal, brown sugar, butter, and cinnamon until crumbly. Set aside half of crumbs. Pat remaining crumbs over bottom of 9 inch square baking pan. Combine sugar, cornstarch, water, and vanilla, stirring until smooth. Add rhubarb and cook until mixture becomes thick and clear. Pour rhubarb sauce over crumbs. Crumble remaining crumbs over top sauce. Bake at 450 degrees F for 1 hour.

Additional notes

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Rhubarb Crunch
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