Rhubarb CrumbleSubmitted by: JULIABELANGER
IntroductionRecipe inspired from Taste &Travel International Jan-March 2012 magazine, p.60. Recipe inspired from Taste &Travel International Jan-March 2012 magazine, p.60.
8 C Rhubarb, diced
3/4 C Brown Sugar, not packed
1/2 C Splenda
2 C Flour White, All purposed
2 C Flour Wheat
3/4 C Nuts (Filberts or pecans)
1 1/2 C Butter
1 oz Mini Chocolate chips
make it healthier by cutting some butter and replacing it with pumpkin puree! Adding some strawberries to the rhubarb would also be delicious!
2. Preheat the oven to 350F and spray a large baking pan.
3. Mix all dry ingredients then blend the butter with a fork until the mixtureis crumbly. Add eggs in at the end and set aside one third of the crumb mixture. Drop to the pan and press onto the bottom. Spread the rhubarb filling evenly over top of crumb layer. Add chocolate chips to the remaining crumb and toss the rest of the mixture over the rhubarb.
4. Bake for 45 min (longer if rhubarb is frozen). Cool and serve.
Serving Size: 24 squares