TW's Strawberry Rhubarb Crisp
- Number of Servings: 12
Ingredients
Base:1 cup sugar1/4 cup flour1/2 cup water1 cup strawberries (halved)3 cups rhubarb (chopped)sprinkle of cinnamon ---- not sure how much, depends on how much you like cinnamon!topping:1 cup flour1/2 cup oats1 cup brown sugar1/2 cup melted butter
Preheat oven to 350˚.
Grease a 9X13 baking pan (I use Pam spray).
Mix all base ingredients together and spread into the baking dish. Sprinkle lightly with cinnamon.
Mix all topping ingredients together and spread over base mixture. Will be chunky.
Bake @ 350˚ for 30-40 minutes, or until the rhubarb is soft and tender.
***This tastes even better with a scoop of vanilla ice cream on the side!
Number of Servings: 12
Recipe submitted by SparkPeople user MISSWATKINS.
Grease a 9X13 baking pan (I use Pam spray).
Mix all base ingredients together and spread into the baking dish. Sprinkle lightly with cinnamon.
Mix all topping ingredients together and spread over base mixture. Will be chunky.
Bake @ 350˚ for 30-40 minutes, or until the rhubarb is soft and tender.
***This tastes even better with a scoop of vanilla ice cream on the side!
Number of Servings: 12
Recipe submitted by SparkPeople user MISSWATKINS.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 8.2 g
- Cholesterol: 20.8 mg
- Sodium: 10.5 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 2.2 g
- Protein: 2.2 g
Member Reviews
-
TRINA216
Excellent - I lowered the calorie count by using 1 cup of Splenda in the base, rather than white sugar. Next time I will substitute the Splenda brown sugar in the topping, which will decrease the calories further. I also had extra strawberries so I used 2 cups of strawberries rather than 1. - 5/24/11