Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rhubarb | not in our table | 0 |
| Topping | not in our table | 0 |
| Hazelnut | 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
- Crunch:
- 1 lb Rhubarb; (about 5 cups)
- 1 1/4 c Sugar, granulated
- 1/2 c Flour
- 1/2 ts Cinnamon, ground
- 3/4 c Orange juice
- Topping:
- 1/2 c Flour
- 1/2 c Oatmeal
- 1 c Sugar, brown
- 1/3 c Butter; room temperature
- 1/2 c Hazelnuts; coarsely chopped (2 ounces)
- Whipped cream or vanilla ice cream
Directions
Heat oven to 350 F.
Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish.
Cut rhubarb in 1-inch chunks and place in prepared baking dish.
Sprinkle with sugar, flour and cinnamon.
Toss to evenly coat.
Pour orange juice over mixture.
In medium bowl, combine flour, oatmeal and brown sugar.
With pastry blender cut in butter until it becomes like coarse meal.
Spread evenly over rhubarb.
Sprinkle hazelnuts on top.
Bake at 350 F. in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes.
Cool to lukewarm and serve with whipped cream or vanilla ice cream.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes