Rhubarb Crumble
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 233.0
- Total Fat: 14.0 g
- Cholesterol: 46.5 mg
- Sodium: 15.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.6 g
- Protein: 3.8 g
View full nutritional breakdown of Rhubarb Crumble calories by ingredient
Introduction
Recipe inspired from Taste &Travel International Jan-March 2012 magazine, p.60. Recipe inspired from Taste &Travel International Jan-March 2012 magazine, p.60.Number of Servings: 24
Ingredients
-
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
2 Eggs
1 oz Mini Chocolate chips
Tips
make it healthier by cutting some butter and replacing it with pumpkin puree! Adding some strawberries to the rhubarb would also be delicious!
Directions
1. Toss rhubarb with brown sugar.
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
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