(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsPies, Cobblers, Crisps pg 1CRISPS >>> >  Rhubarb, Fresh Rhubarb Crisp



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

FRESH RHUBARB CRISPeat 5 to 9 a day

Serves 24
One 5 A Day serving

2½ cups quick cooking oats
2½ cups brown sugar
3 cups all-purpose flour
1/3 cup butter, melted
9 cups chopped rhubarb
2 tsp ground cinnamon
2 cups water
2 cups white sugar
¼ cup cornstarch
1½ tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, mix together oats, brown sugar, flour and butter.

Put half of the mixture into the bottom of the baking dish.

Place rhubarb over top of mixture and sprinkle with cinnamon.

In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly.

Pour over rhubarb and sprinkle remaining oat and flour mixture on top.

Bake in preheated oven for 30 to 35 minutes.

Nutritional analysis per serving: Calories 310, Protein 4.8g, Fat 3.9g, Calories from Fat 13%, Sodium 38mg, Ccholesterol 7mg, Carbohydrates 65.2g, Fiber 3.1g.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages