|Nutritional Guidelines (per serving)|
|Servings: 1 8-inch pan (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a great tasting rhubarb crisp made with fresh rhubarb and an oat crumb topping. Serve this dessert with a dollop of whipped topping or scoop of ice cream.
- 4 cups rhubarb (chopped)
- 3 tablespoons orange juice mixed with 1 tablespoon cornstarch
- 1 cup sugar (granulated)
- 1/2 teaspoon ground cinnamon
- 1 tablespoons cold butter (cut into small pieces)
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 2/3 cup flour (sifted all-purpose)
- Dash salt
- 1/4 teaspoon baking soda
- 2/3 cup rolled oats (quick cooking)
Heat oven to 375 F.
Butter an 8-inch square baking dish.
Arrange diced rhubarb in the prepared baking dish.
Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with the 1 cup sugar and the cinnamon; dot with the 1 tablespoon of cut up butter.
Combine melted butter with brown sugar.
Sift together the flour, salt, and baking soda; mix with oats.
Combine the flour-oat mixture with the brown sugar and melted butter mixture until well blended. With hands, spread the crumb mixture over rhubarb.
Bake for 40 minutes.
Serve warm, with ice cream or whipped topping.