RHUBARB CRUNCH
A childhood favorite. We ate it with milk or vanilla ice cream!
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
- In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
- Bake in preheated oven for 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g
RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Time 1h20m
Yield 1 9X9 pan, 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
- Cover with chopped rhubarb.
- Combine sugar, cornstarch, and water.
- Cook until thick and clear in a small saucepan.
- Remove from heat and add vanilla.
- Pour over rhubarb. Top with remaining crumbs.
- Bake at 350°F for 1 hour.
RHUBARB CRUMB COFFEE CAKE
Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 206 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CRUNCH CAKE
This cake is so good and I always get lots of great comments on it. I got the recipe at my local Weight Watchers meeting.
Provided by asabot
Categories Dessert
Time 1h20m
Yield 1 cake, 15-18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix the rhubarb and gelatin and set aside.
- Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
- Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
- Spread the rhubarb and gelatin mixture over the batter.
- Sprinkle with two-thirds of the topping mixture.
- Spread the remaining cake batter over the top.
- Sprinkle with the remaining topping mixture.
- Bake at 350F for 40-50 minutes.
Nutrition Facts : Calories 196.4, Fat 3.8, SaturatedFat 0.6, Sodium 250.2, Carbohydrate 38.8, Fiber 1.1, Sugar 27.8, Protein 2.7
RHUBARB CRUNCH
"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.
Nutrition Facts :
COUNTRY RHUBARB CAKE
Steps:
- Heat oven to 350 degrees. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture. Add buttermilk and blend just until mixture forms dough; it will be quite stiff and sticky. Turn out onto a floured work surface and divide in two. Roll out each piece to fit a 10-inch round baking dish. Line bottom of pan with one round, pinching together any tears.
- Cover dough with rhubarb and sprinkle rhubarb evenly with 1 heaping cup sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.
- Place a baking sheet in oven to catch drips, and place baking dish on it. Bake until crust is golden and rhubarb is soft and juicy, about 1 hour. Immediately sprinkle with granulated sugar. Serve warm, with a sprinkle of brown sugar and whipped cream on each serving.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 202 milligrams, Sugar 2 grams, TransFat 0 grams
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half-and-half.
Provided by VSCOLE
Categories Rhubarb Crisps and Crumbles
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Whisk white sugar, tapioca, cornstarch, and salt together in a large bowl. Add rhubarb and raspberries and toss to coat with sugar mixture. Pour into prepared pan.
- Mix brown sugar, flour, and oats together in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in the preheated oven until rhubarb is tender, about 45 minutes.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.3 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 78.4 mg
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- Melt a tablespoon of butter and brush the bottom and sides of a 13x9-inch pan. Line the pan with parchment paper so the paper overhangs the sides of the pan and brush the parchment paper with the remaining butter.
- For topping, melt 12 tablespoons of butter in a sauce pan. In a bowl whisk together the flour, sugar, cinnamon, nutmeg, baking powder and salt. Add the melted butter to the flour mixture and mix together with a spoon until it is crumbly. Set aside.
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