Rhubarb Crisp
User Reviews
4.6
15 reviews
Excellent
Rhubarb Crisp
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One of the best ways to use rhubarb! This Easy Rhubarb Crisp has crumble on the bottom and the top. It's a sweet & tart old fashioned dessert you'll love.
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Ingredients
For the crumble:
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 3/4 cup oatmeal
- 1/2 cup butter (melted)
For the rhubarb:
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 350º Fahrenheit.
- Spray a 9" deep dish pie plate with cooking spray.
- In a medium bowl, mix together the flour, brown sugar, cinnamon, oatmeal and butter until crumbly.
- Place half of the oatmeal crumble mixture into the bottom of the pie plate. Press down lightly to cover the bottom.
- Arrange the sliced rhubarb on top of the crumble.
Prepare the sugar syrup:
- In a medium saucepan, combine the sugar, cornstarch, water and vanilla. Cook over low heat until the syrup is clear.
- Pour the syrup over the rhubarb.
- Sprinkle the remaining crumb topping evenly over the rhubarb.
- Bake for 45 minutes until the rhubarb is tender.
Nutrition Information
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Calories
392kcal
(20%)
Carbohydrates
70g
(23%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
31mg
(10%)
Sodium
115mg
(5%)
Potassium
282mg
(8%)
Fiber
3g
(12%)
Sugar
52g
(104%)
Vitamin A
417IU
(8%)
Vitamin C
5mg
(6%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 115mg | 5% |
| Potassium | 282mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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