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10Ingredients
110Minutes
370Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 cup all purpose flour
- 3/4 cup quick cooking oatmeal
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 tsp. cinnamon
- 4 cups rhubarb (diced, see not below on how to use frozen rhubarb)
- 1 cup white sugar
- 1 cup water
- 2 Tbsp. cornstarch
- vanilla ice cream (or whipped cream for serving)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium115mg5% |
Potassium260mg7% |
Protein4g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate62g21% |
Dietary Fiber3g12% |
Sugars42g |
Vitamin A15% |
Vitamin C8% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Judy D. 4 years ago
We love rhubarb and this recipe is a keeper. Easy preparation and ingredients that I always have on hand.
Caitlyn B. 4 years ago
This is the second time I’ve made this recipe. It’s such a big hit in our household that there is never any left over. If you want a second helping you’ll have to act quickly!
Sandra 4 years ago
I made this recipe using frozen rhubarb. I let the rhubarb thaw and let it drain in a colander. I didn’t reduce the water but added an extra half tablespoon of cornstarch. I was able to cut it into nice squares that held their shape on serving. The crumbles are yummy and crispy. Delicious!
Emma Biays 5 years ago
This was wonderful and easy! I was worried that using a 9x9 pan would call for more than 1 hr baking time, but the 1 hr was perfect.