My mother has made this so often she doesn't need the recipe. It's more complicated than some crisp recipes but well worth the extra work. Serve warm with ice cream or table cream.
Combine apples and rhubarb. Sift sugar, flour and salt together; sift into fruit. Beat egg yolks until lemon coloured; stir into fruit mixture.Beat egg whites till stiff. Fold gently into fruit mixture. Place in greased casserole and sprinkle with the crumb topping.
CRUMB TOPPING: Sift sugar, flour and spices together. Crumble butter into dry ingredients. Blend until size of pebbles. Add nuts. Sprinkle topping over rhubarb-apple mix covering well. Bake at 375F for 30 - 40 minutes.
I often substitute 2 cups of fresh cranberries for the rhubarb.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 8 | ||
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Calories: 692 | ||
Calories from Fat: 152 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 279.6mg | 86 % | |
Sodium 130.5mg | 5 % | |
Potassium 270.1mg | 7 % | |
Total Carbohydrate 129.2g | 38 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 126.6g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 692
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