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Rhubarb Crunch Dessert

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  Rhubarb 1 Pound, sliced
  Sugar 1 Cup (16 tbs)
  Almond extract 1⁄8 Teaspoon
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Bread slice 4 , cut into 1/4-inch cubes
  Sugar 1⁄4 Cup (4 tbs)
  Chopped almonds 1⁄2 Cup (8 tbs)
  Grated orange peel 1 Teaspoon

1. Mix rhubarb and 1 cup sugar in 2-quart casserole. Cover and microwave on high 7 to 9 minutes or until rhubarb is tender. Stir in almond extract; cool.
2. Place margarine in pie plate, 10 x 1 1/2 inches. Microwave uncovered on high 30 to 60 seconds or until melted. Stir in bread cubes, 1/4 cup sugar and the almonds until well coated with margarine. Microwave uncovered 7 to 8 minutes, stirring every 2 minutes, until toasted. Stir in orange peel. Spoon rhubarb mixture into dessert dishes; top with bread mixture. Serve warm.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2118 Calories from Fat 747

% Daily Value*

Total Fat 82 g126.7%

Saturated Fat 11.1 g55.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 617.5 mg25.7%

Total Carbohydrates 336 g112%

Dietary Fiber 20.6 g82.3%

Sugars 258 g

Protein 27 g53.7%

Vitamin A 48.5% Vitamin C 71.9%

Calcium 66.4% Iron 35%

*Based on a 2000 Calorie diet

Rhubarb Crunch Dessert Recipe