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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 84.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 55.1 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.7 g

View full nutritional breakdown of Rhubarb Crisp calories by ingredient
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Rhubarb Crisp

Submitted by: NOGIRLSOSWEET

Introduction

A tart, tangy dessert that satisfies your sweet tooth, but also your hunger, with oats and whole wheat flour! A tart, tangy dessert that satisfies your sweet tooth, but also your hunger, with oats and whole wheat flour!
Number of Servings: 36

Ingredients

    Crumble Portion:
    - 2 cups whole wheat flour.
    - 2 cups oats.
    - 1 1/2 cups brown sugar.
    - 1 1/2 teaspoons cinnamon.
    - 3/4 teaspoon salt.
    - 3/4 teaspoon nutmeg.
    - 1 1/2 cups soft light margarine.

    Fruit Portion:
    - 9 cups chopped rhubarb or other fruit.
    - 1 cup brown sugar.

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Directions

- Mix the rhubarb (or fruit of your choice - I like a mixture of rhubarb and raspberries) and 1 cup brown sugar.
- Pour this fruit mixture into a glass baking dish.
- In a separate bowl, combine 2 cups flour, 2 cups oats, 1 1/2 cups brown sugar, cinnamon, nutmeg, and salt. Once blended, add margarine until mixture is crumbly. Sprinkle this over the fruit.
- Bake at 370 degrees for 30 minutes. Allow to cool before serving.

NOTE: this recipe is TRIPLED. Therefore, it makes 36 servings - three square pans containing twelve squares each.

Number of Servings: 36

Recipe submitted by SparkPeople user NOGIRLSOSWEET.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    Delicious, but hardly healthy with all that sugar and margarine! Mine fit easily into a 9x13, cut into 18 servings. The recipe came to 335 calories per piece. Even if I would have cut them into 36; they would have been 168 calories. Not sure where that 84 calories per serving came from? - 7/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    this was incredible! I love rhubarb, and we bought some at the farmer's market, not thinking about what we were going to make with it, and I'm not a fan of the popular strawberry rhubarb combination. perfect sweet tart, nice crunchy crumble in the topping. will definitely make this a repeat! - 6/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is THE MOST DELICIOUS & HEALTHY recipe I have ever eaten! I made the recipe in a 9x13 pan (2/3 of the shown measurements) & it was perfect! The topping bakes down into the fruit (rhubarb & raspberries). Unbelievable taste, this is my new recipe that will be passed down for generations! - 5/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was really good! Thank you for this recipe! I made this with all the left over fruit I had in the fridge from the week. I used rhubarb, strawberries, blueberries, necarine and peaches.... IT was so good! thanks again! - 8/30/09

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  • I cut the recipe to one-third. The serving size was modest, but adequate, and the flavor was rich. I used a cup of blueberries with two cups of rhubarb, and replaced the soft margarine with Smart Balance. - 6/9/13

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  • Good
    0 of 2 people found this review helpful
    sounds good but it would be better if it was in smaller servings - 9/25/09

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