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Rhubarb Crunch

American.Chef's picture
Ingredients
  Flour 1 Cup (16 tbs), sifted
  Oats 3⁄4 Cup (12 tbs)
  Brown sugar 1 Cup (16 tbs)
  Melted butter 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Rhubarb 4 Cup (64 tbs), cut
  Sugar 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Vanilla 1 Teaspoon
Directions

Combine flour, oats, brown sugar, butter and cinna- mon; place half the crumb mixture in 9-inch square pan.
Add rhubarb.
Combine sugar, cornstarch, 1 cup water and vanilla; cook until thick and clear.
Pour over rhubarb; cover with remaining crumb mixture.
Bake at 350 degrees for 1 hour.
Serve warm or cold with cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
9

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4.103125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 381 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 25.8 mg8.6%

Sodium 4.4 mg0.2%

Total Carbohydrates 69 g23.1%

Dietary Fiber 3 g11.9%

Sugars 45.1 g

Protein 4 g8.3%

Vitamin A 7.1% Vitamin C 7.3%

Calcium 6.4% Iron 7.8%

*Based on a 2000 Calorie diet

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Rhubarb Crunch Recipe