RHUBARB CRUNCH
"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.
Nutrition Facts :
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 CRUNCH CAKE
This cake is so good and I always get lots of great comments on it. I got the recipe at my local Weight Watchers meeting.
Provided by asabot
Categories Dessert
Time 1h20m
Yield 1 cake, 15-18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix the rhubarb and gelatin and set aside.
- Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
- Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
- Spread the rhubarb and gelatin mixture over the batter.
- Sprinkle with two-thirds of the topping mixture.
- Spread the remaining cake batter over the top.
- Sprinkle with the remaining topping mixture.
- Bake at 350F for 40-50 minutes.
Nutrition Facts : Calories 196.4, Fat 3.8, SaturatedFat 0.6, Sodium 250.2, Carbohydrate 38.8, Fiber 1.1, Sugar 27.8, Protein 2.7
RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Time 1h20m
Yield 1 9X9 pan, 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
- Cover with chopped rhubarb.
- Combine sugar, cornstarch, and water.
- Cook until thick and clear in a small saucepan.
- Remove from heat and add vanilla.
- Pour over rhubarb. Top with remaining crumbs.
- Bake at 350°F for 1 hour.
STRAWBERRY RHUBARB CRUNCH CAKE
Make and share this Strawberry Rhubarb Crunch Cake recipe from Food.com.
Provided by michEgan
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a 9 x 13 inch pan, place the rhubarb in the bottom.
- Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
- Drizzle the melted butter over cake mix.
- Pour water on top of cake.
- Bake 350 degrees for 45 minutes.
- Serve with sliced fresh strawberries and or whipped cream.
Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 16.1, Cholesterol 62.7, Sodium 794.3, Carbohydrate 107, Fiber 3.1, Sugar 72.6, Protein 6.2
RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
- Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
- Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
- Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
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