Rhubarb Crisp
Recipe: #9878
June 19, 2013
Categories: Desserts, Vegetables, Rhubarb, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Picnic, Potluck, Summer, Oven Bake, No Eggs, Make it from scratch, Cobblers/Tarts, Spring more
"My family really enjoys this tasty treat. I love summer because you can get rhubarb in abundance! I changed the amount it makes because we had 3 servings and it didn't even make dent in the crisp. It is pretty thick and can easily be served to 15+ people."
Original recipe yields 15-18 servings
Ingredients
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- TOPPING
Nutritional
- Serving Size: 1 (160.3 g)
- Calories 410.3
- Total Fat - 10.6 g
- Saturated Fat - 6.1 g
- Cholesterol - 24.4 mg
- Sodium - 5 mg
- Total Carbohydrate - 77.7 g
- Dietary Fiber - 4.5 g
- Sugars - 54 g
- Protein - 5.1 g
- Calcium - 73.4 mg
- Iron - 1.4 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine rhubarb, sugar, flour and cinnamon. Place in a 9x13 glass pan.
Step 2
Make the topping. Mix all remaining ingredients together and sprinkle over the top of rhubarb.
Step 3
Bake at 375° for 35 minutes.
Tips & Variations
No special items needed.
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