RHUBARB CRISP

Topping:

1 cup all-purpose flour
1/2 cup rolled oats (not instant)
1 cup light brown sugar, firmly packed
1/2 cup margarine, melted

Rhubarb filling:

4 cups rhubarb, in 1/2-inch pieces (about 1-3/4 lbs.)
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 375° F. Make topping: In a large bowl, combine flour, oats and brown sugar. Mix well. With fork, stir in butter to make a crumbly mixture.
2. Make rhubarb filling: In lightly greased 8” x 8” x 2”baking dish, combine rhubarb, granulated sugar, flour, cinnamon, and 1/2 cup water. Stir well to mix.
3. Sprinkle topping evenly over filling. Bake uncovered for 35 minutes or until topping is golden brown and rhubarb is tender. Serve warm.

Nutrition Facts

Servings: 8
Amount per serving: 2” x 4” piece
Calories   406
Total Fat  11 g
Saturated Fat  2 g
Monounsaturated Fat 5 g
Polyunsaturated Fat  4 g
Trans Fat 0 g
Cholesterol 0 g
Sodium 148 mg
Total Carbohydrates 69 g
Dietary Fiber 1 g
Sugars 52 g
Protein 3 g
Vitamin A 17%
Vitamin C 8%
Calcium 4%

The Percent Daily Values are based on a 2000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.