Vicki 's Rhubarb Crunch
Recipe: #18738
April 30, 2015
Categories: Desserts, Cakes, Oats, Rhubarb, Oven Bake, No Eggs, Vegetarian, Kosher Dairy, more
"This was in Libby Wostrel's old cook book."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (300.1 g)
- Calories 796.5
- Total Fat - 25.7 g
- Saturated Fat - 15.1 g
- Cholesterol - 61 mg
- Sodium - 209.9 mg
- Total Carbohydrate - 135.3 g
- Dietary Fiber - 6 g
- Sugars - 84.3 g
- Protein - 9.7 g
- Calcium - 105.5 mg
- Iron - 2.2 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix flour, oatmeal, brown sugar, melted butter and cinnamon together until crumbly. Press 1/2 of the mixture into a greased 9x13 pan. Cover with rhubarb.
Step 2
Combine remaining ingredients in saucepan; cook until thick and clear.
Step 3
Pour cooked mixture over rhubarb.
Step 4
Top with remaining crumb mixture.
Step 5
Bake for 1 hour at 350 degrees Fahrenheit.
Step 6
Serve with cream.
Tips
No special items needed.
0 Reviews
You'll Also Love
