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Rhubarb Crisp Recipe
|Chopped fresh rhubarb||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs) (Use Upto 2 Cups, Depending On Tartness Of Rhubarb)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Light cream/Sweetened whipped cream||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2800 Calories from Fat 770
% Daily Value*
Total Fat 88 g135%
Saturated Fat 54.5 g272.4%
Trans Fat 0 g
Cholesterol 250.1 mg
Sodium 1030.9 mg43%
Total Carbohydrates 505 g168.4%
Dietary Fiber 16.1 g64.2%
Sugars 406.8 g
Protein 18 g35.4%
Vitamin A 66.3% Vitamin C 81.7%
Calcium 66.1% Iron 34.3%
*Based on a 2000 Calorie diet
Place rhubarb in ungreased baking dish, 10 x 6 x 1 1/2 inches.
Sprinkle with salt.
Measure sugar, flour and cinnamon into bowl.
Add butter and mix thoroughly until mixture is crumbly.
Sprinkle evenly over rhubarb.
Bake 40 to 50 minutes or until topping is golden brown.