Stoney’s Famous Rhubarb Crisp
TOTAL TIME: Prep: 10 min. Bake: 40 min.
YIELD: 12 servings.
We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.—Stoney's Restaurant, Mankato, Minnesota
Ingredients
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1 cup sugar
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3/4 cup all-purpose flour, divided
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3/4 teaspoon ground cinnamon
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4 cups chopped fresh or frozen rhubarb
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3/4 cup packed brown sugar
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/3 cup butter, melted
Directions
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1.
In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.
Nutrition Facts
1 piece: 198 calories, 5g fat (3g saturated fat), 14mg cholesterol, 128mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 1g protein.
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