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Crumbly-Topped Rhubarb

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Recipe

This delicious dessert is great for a light snack after dinner or a Christmas party.

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 cups rhubarb
young unpeeled and diced
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1 tablespoon unbleached all-purpose flour
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½ cup sugar
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1 teaspoon cinnamon
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teaspoon salt
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1 tablespoon water
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6 tablespoons butter
or margarine
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6 tablespoons unbleached all-purpose flour
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½ cup brown sugar
firmly packed
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½ cup oats, quick cooking
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml rhubarb
young unpeeled and diced
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15 ml unbleached all-purpose flour
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118 ml sugar
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5 ml cinnamon
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0.6 ml salt
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15 ml water
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9E+1 ml butter
or margarine
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9E+1 ml unbleached all-purpose flour
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118 ml brown sugar
firmly packed
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118 ml oats, quick cooking
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Directions

Preheat the oven to 350 Degrees F. In a 10x6x2 inch baking dish , combine the first 6 ingredients. Cream the butter with the four and brown sugar, then stir in the oats. Sprinkle over the rhubarb.

Bake in a moderate oven, 350 Degrees F. for 40 minutes or until the rhubarb is tender and the top is brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 31650% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 195mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 11% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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