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Rhubarb Crunch Recipe
Nutrition
Cal/Serving: 378Daily Value: 19%
Servings: 9
Low-Sodium
Vegetarian
| Fat | 11g | 17% |
| Saturated | 7g | 33% |
| Trans | 0g | 0% |
| Carbs | 67g | 22% |
| Fiber | 3g | 11% |
| Sugars | 47g | 0% |
| Protein | 4g | 8% |
| Cholesterol | 27mg | 9% |
| Sodium | 12mg | 1% |
| Calcium | 83mg | 8% |
| Magnesium | 35mg | 9% |
| Potassium | 261mg | 7% |
| Iron | 1mg | 8% |
| Zinc | 1mg | 4% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 4mg | 7% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 31µg | 8% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 17µg | 21% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 cup packed brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 4 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- Vanilla ice cream, optional
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 9 servings |
