Rhubarb Crisp
8 ingredients
20 min + 35 min
6
openrecipes
My mother always had a huge rhubarb patch. She used to make crisps and pies all summer long. They were always so delicious and I can remember picking a stalk of the rhubarb and dipping it in sugar and eating it raw—sour and sweet all at the same time. I loved it!
Estimated Nutrition (whole recipe, rough)
510
Calories
13g
Protein
1g
Fat
110g
Carbs
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups FOR THE FILLING:
- 1 cup Rhubarb, Cut Into 1/2 Inch Pieces
- ½ cups Sugar
- ½ teaspoons Flour
- ¼ cups Cinnamon
- 1 cup Water
- 1 cup FOR THE TOPPING:
- ¾ cups Flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes