Rhubarb Almond Crumble Squares
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 223.6
- Total Fat: 9.0 g
- Cholesterol: 20.7 mg
- Sodium: 12.2 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.3 g
View full nutritional breakdown of Rhubarb Almond Crumble Squares calories by ingredient
Introduction
This is not exactly diet food, but it's something I make and want to know how many calories I'm eating when I have some so I can make my day work. This is not exactly diet food, but it's something I make and want to know how many calories I'm eating when I have some so I can make my day work.Number of Servings: 24
Ingredients
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Rhubarb Filling:
1 1/8 cups granulated sugar
1/2 tablespoon orange zest
1/2 cup orange juice (no pulp)
2 tablespoons all-purpose flour, unbleached
9 cups rhubarb
Crust:
2 1/4 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour, unbleached
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 1/8 teaspoon cinnamon
1 dash salt
1 cup cold unsalted butter, cubed
4 1/2 tablespoons sliced almonds
Tips
Source - Canadian Living Magazine May 2012. Recipe was for 9x9 pan, I modified the recipe for the larger pan.
Directions
RHUBARB FILLING:
In a large saucepan bring sugar, orange zest, orange juice, flour and rhubarb to a boil. Reduce heat to medium; cook, stirring occasionally until reduced and space remains when spoon is drawn through, about 25-30 minutes. Let cool slightly.
CRUST:
Meanwhile whisk together rolled oats, flour, sugar, cinnamon and salt. Blend in cold butter with 2 knives or pastry blender until crumbly. Press 2/3 of mixture evenly into a 9x14 glass dish. Bake in middle of oven at 350 for 20-25 minutes until golden brown. Remove from oven and let cool in baking dish on a rack for at least 5 minutes.
Once both have cooled a bit pour the rhubarb mixture over the crust. Toss the remaining oats with the almonds gently pressing into clumps. Sprinkle over rhubarb mixture.
Bake on middle rack of oven at 350 until top is golden, about 35-40 minutes. Remove from oven and cool on rack. Let cool completely before cutting into squares.
Serving Size: Makes 24 squares
In a large saucepan bring sugar, orange zest, orange juice, flour and rhubarb to a boil. Reduce heat to medium; cook, stirring occasionally until reduced and space remains when spoon is drawn through, about 25-30 minutes. Let cool slightly.
CRUST:
Meanwhile whisk together rolled oats, flour, sugar, cinnamon and salt. Blend in cold butter with 2 knives or pastry blender until crumbly. Press 2/3 of mixture evenly into a 9x14 glass dish. Bake in middle of oven at 350 for 20-25 minutes until golden brown. Remove from oven and let cool in baking dish on a rack for at least 5 minutes.
Once both have cooled a bit pour the rhubarb mixture over the crust. Toss the remaining oats with the almonds gently pressing into clumps. Sprinkle over rhubarb mixture.
Bake on middle rack of oven at 350 until top is golden, about 35-40 minutes. Remove from oven and cool on rack. Let cool completely before cutting into squares.
Serving Size: Makes 24 squares