Rhubarb Crunch Recipe

Author: Taste of Home

Nutrition

Cal/Serving: 378
Daily Value: 19%
Servings: 9

Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat11g17%
Saturated7g33%
Trans0g0%
Carbs67g22%
Fiber3g11%
Sugars47g0%
Protein4g8%
Cholesterol27mg9%
Sodium12mg1%
Calcium83mg8%
Magnesium35mg9%
Potassium261mg7%
Iron1mg8%
Zinc1mg4%
Vitamin A372IU7%
Vitamin C4mg7%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg5%
Niacin (B3)1mg5%
Vitamin B60mg2%
Folic Acid (B9)31µg8%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K17µg21%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
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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

Recipe Details

Prep
Cook
Total Time
Servings 9 servings