Rhubarb Crunch II

The sugared rhubarb layer on the bottom bakes up sweet, tender and juicy. And the yummy crumble on the top, made from brown sugar, flour and oats, bakes up golden brown and full of crunch.

Yield

12 servings

Ingredients

3 cups diced rhubarb
1 cup granulated (white) sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup butter

Directions

Preheat oven to 375°F (191°C). Lightly grease a 13 x 9-inch baking dish.

In a large mixing bowl combine rhubarb, granulated sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.

In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.

Bake in preheated oven for 40 minutes. Serve hot or cold.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes

Nutritional Information

Amount per serving: Calories: 366; Total Fat: 16 g; Cholesterol: 41 mg; Sodium: 116 mg; Total Carbs: 54 g; Dietary Fiber: 1.7 g; Protein: 3.2 g

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