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Rhubarb Crisp
A sweet/tart early summer classic made with fresh rhubarb, brown sugar and a crispy, crumble topping.
Course
Baking, Dessert
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Servings
8
people
Calories
406
kcal
Author
Karen
Ingredients
Rhubarb Crisp Filling
4
Cups
Rhubarb
cut into 1 inch lengths
1
cup
Sugar
¼
cup
Flour
all purpose
½
tsp.
Cinnamon
½
cup
Water
Rhubarb Crisp Topping
1
cup
Flour
all purpose
½
cup
Quick-cooking Rolled Oats
1
cup
Brown Sugar
packed
½
cup
Butter
melted
Instructions
Heat oven to 375°F.
Butter a square 8x8x2 baking dish.
Combine rhubarb, sugar, ¼ cup flour, and cinnamon in prepared baking dish.
Pour water over all of it.
For Topping
Combine 1 cup flour, rolled oats, brown sugar and butter. Mix with fork.
Sprinkle topping over rhubarb mixturte. Bake 35 minutes.
Serve warm with cream.
Nutrition
Calories:
406
kcal
|
Carbohydrates:
73
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
30
mg
|
Sodium:
113
mg
|
Potassium:
247
mg
|
Fiber:
2
g
|
Sugar:
52
g
|
Vitamin A:
415
IU
|
Vitamin C:
4.9
mg
|
Calcium:
87
mg
|
Iron:
1.5
mg