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Rhubarb Crisp Recipe
|Cut up rhubarb||6 Cup (96 tbs)|
|Strawberries||1 1⁄2 Cup (24 tbs)|
|White sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Quick cooking rolled oats||3⁄4 Cup (12 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Melted butter||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 5044 Calories from Fat 1262
% Daily Value*
Total Fat 144 g221.6%
Saturated Fat 85.2 g426%
Trans Fat 0 g
Cholesterol 348.3 mg116.1%
Sodium 58.6 mg2.4%
Total Carbohydrates 923 g307.5%
Dietary Fiber 40.4 g161.5%
Sugars 624.7 g
Protein 52 g103.8%
Vitamin A 98.5% Vitamin C 367%
Calcium 91.7% Iron 107.5%
*Based on a 2000 Calorie diet
Butter 9x13x2 inch baking pan.
Combine rhubarb, strawberries (if using), white sugar, 1/2 cup flour and cinnamon; put in baking dish.
Pour water over all.
Combine 1 1/2 cups flour, oats, brown sugar and melted butter; mix to make a crumbly mixture.
Sprinkle over rhubarb.
Bake for 35 to 40 minutes or until rhubarb is tender.