You are here

Rhubarb Crunch With Sour Cream

Western.Chefs's picture
  Rhubarb 4 Cup (64 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Grated orange rind 1 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Salt 1 Dash
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Cup (8 tbs), use commercial variety
  Powdered sugar 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon

Combine rhubarb, sugar, flour, and orange rind; place in an 8-inch round baking dish.
To make crunch topping, combine flour, brown sugar, and salt; cut in butter or margarine until crumbly.
Sprinkle over rhubarb mixture.
Bake at 350° for 40 to 45 minutes.
Combine sour cream, powdered sugar, and vanilla.
Top each serving with a heaping spoonful of the sour cream mixture.
Good served warm or cold.

Recipe Summary


Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2287 Calories from Fat 618

% Daily Value*

Total Fat 70 g108.3%

Saturated Fat 42.6 g212.8%

Trans Fat 0 g

Cholesterol 180.7 mg60.2%

Sodium 289 mg12%

Total Carbohydrates 407 g135.7%

Dietary Fiber 12.2 g49%

Sugars 303.4 g

Protein 19 g37.5%

Vitamin A 51.7% Vitamin C 78.1%

Calcium 72.6% Iron 42.1%

*Based on a 2000 Calorie diet

Rhubarb Crunch With Sour Cream Recipe