Wow! Our new favourite crisp.
Move an oven rack to the centre of oven and preheat oven to 350. Grease a 9x13 inch pan.
Mix the white sugar, 2 tbsp. of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
Bake on the centre rack until topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40-50 minutes. Check frequently after 30 minutes o see if bubbles are thick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 400 | ||
Calories from Fat: 96 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 78.6mg | 24 % | |
Sodium 91.5mg | 3 % | |
Potassium 360.7mg | 9 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 71g | ||
Protein 4.7g | 7 % | |
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: 400
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