This rhubarb crisp recipe is quick and easy. Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- ¾ cup oats
- ½ cup melted butter
- 1 teaspoon ground cinnamon
- 4 cups diced rhubarb
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 3
Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish.
Step 4
Sprinkle rhubarb over oat mixture.
Step 5
Combine white sugar, water, cornstarch, and vanilla in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes.
Step 6
Pour sugar mixture over rhubarb.
Step 7
Sprinkle remaining oat mixture over rhubarb.
Step 8
Bake in the preheated oven until the crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 329 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat6g | 30% |
Cholesterol24mg | 8% |
Sodium75mg | 3% |
Total Carbohydrate59g | 22% |
Dietary Fiber2g | 7% |
Total Sugars42g | |
Protein3g | |
Vitamin C4mg | 20% |
Calcium71mg | 5% |
Iron1mg | 6% |
Potassium210mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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