STONEY'S FAMOUS RHUBARB CRISP

Stoney's Famous Rhubarb Crisp image

We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.-Stoney's Restaurant, Mankato, Minnesota

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 cup sugar
3/4 cup all-purpose flour, divided
3/4 teaspoon ground cinnamon
4 cups chopped fresh or frozen rhubarb
3/4 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter, melted

Steps:

In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.

Nutrition Facts : Calories 198 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 128mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.