Rhubarb Crunch Recipe
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 |
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
Directions
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.
Chef
