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This recipe was passed down through my MIL’s family and is the best crunch ever! Serve with either ice cream or whipped cream. I have left the directions as she gave me – adds a touch of character to the recipe!
Ingredients
- 8 cups diced rhubarb
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 cup butter, softened
- ¾ cup rolled oats
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Step 2
Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
Step 3
Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.
Cook’s Note:
I often increase the amount of rhubarb and double the topping.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat7g | 37% |
| Cholesterol31mg | 10% |
| Sodium89mg | 4% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber2g | 6% |
| Total Sugars27g | |
| Protein3g | |
| Vitamin C5mg | 25% |
| Calcium71mg | 5% |
| Iron1mg | 6% |
| Potassium226mg | 5% |
*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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