Best Moms Rhubarb Crunch Recipes
MOM'S RHUBARB CRISP
Make and share this Mom's Rhubarb Crisp recipe from Food.com.
Provided by mplsgirl
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350. Place rhubarb in an ungreased 13X9in baking dish. Sprinkle with salt.
- Measure sugar, flour, and cinnamon into a bowl. Add butter and mix thoroughly, until mixture is crumbly. Sprinkle evenly over rhubarb.
- Bake 50-60 minute or until topping is golden brown. Serve with vanilla ice cream or cool whip.
Nutrition Facts : Calories 211.6, Fat 5.3, SaturatedFat 3.3, Cholesterol 13.5, Sodium 135, Carbohydrate 41.3, Fiber 1.1, Sugar 33.8, Protein 1.2
MOM'S RHUBARB CRUNCH RECIPE
We used a lot of rhubarb n the farm. For some reason our while family loved this sour fruit.
Provided by Kathie Carr
Categories Fruit Desserts
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Combine first three ingredients and place in 9x9 baking dish to make filling. Combine remaining ingredients and sprinkle evenly over top of filling. Bake 40 minutes at 375 degrees. Serve warm with whipped cream or ice cream.
RHUBARB CRUNCH
A childhood favorite. We ate it with milk or vanilla ice cream!
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
- In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
- Bake in preheated oven for 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g
RHUBARB CRISP
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
MOM'S RHUBARB CRISP
This is the best crisp ever. Serve warm with Ice Cream ...
Provided by Penny Larson
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Enjoy!
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