Rhubarb Crunch 2
Yield
1 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rhubarb
diced |
*
|
| 1 | cup |
sugar
granulated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
sugar
brown |
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
oatmeal
|
|
| ½ | cup |
butter, unsalted
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rhubarb
diced |
*
|
| 237 | ml |
sugar
granulated |
|
| 45 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
brown |
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
oatmeal
|
|
| 118 | ml |
butter, unsalted
|
|
| 1.3 | ml |
salt
|
|
Directions
Place rhubarb in 8x8" baking dish .
Combine granulated sugar and 3 tablespoons flour.
Sprinkle over rhubarb.
Combine brown sugar, remaining flour, oatmeal and salt.
Cut butter into mixture as for pastry.
Sprinkle over rhubarb. Bake at 350℉ (180℃) for 35 minutes.
