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    You are in: Home / Recipes / Rhubarb Crisp Recipe
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    Rhubarb Crisp

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 29, 2002

      Cinnamon is a nice flavor addition, but it is a pretty ordinary sort of "crisp" topping. Flour is mentioned in the recipe, but not listed in ingreients, so quantity is not known.

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    • on April 17, 2010

      My family liked this and I might make it again however I would have to change a few things. The flavor is really good but I personally would add a bit more butter next time so it crisps up a more. Also after serving a couple of pieces, this recipe seemed to get really "soupy" but the top layer seemed to remain really dry and floury for me. Off hand I am not to sure how to fix that problem, Perhaps all the ingredients need to be cut down because this really makes a lot! I used a 9 X 13 pan and it did spill over onto my freshly cleaned oven! So maybe use a bigger pan if you choose to make it.

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    • on June 04, 2009

      I'm not a big fan of rhubarb, but our CSA gives us lots of it, so I have made this a few times. My husband was a little wary because he hadn't ever eaten rhubarb before, but now he requests this when he sees me unpack the rhubarb each week!

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    • on May 13, 2009

      My sister made this recipe first at a family dinner and everyone loved it. This year I received fresh ruhbarb so I decided to make for a busniss meeting. Everyone liked it. Some didn't like ruhbarb but decided to try it because of all the positive comments and they liked it as well. Two people wanted the recipe. And I honestly I had no problem with this recipe what so ever. And if you have made crisp before you know what it should look like and if it doesn't look done bake it longer. Just like you do with everything else that you bake. The directions were simple and to the point! GREAT RECIPE!!

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    • on August 20, 2007

      My family enjoyed this crisp. In response to the other two comments. It did say where to put the cinnamon and it did mention 3cupd flour in the ingredients.

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    • on May 21, 2006

      I tried this recipe for the first time because it seemed quite different. At the moment I have nothing good to say about this recipe. I didn't taste it because it wasn't fully cooked after the baking time. I followed the instructions and it was a disaster. I wasted all of the ingredients. I was extra careful because I live at a high altitude. There wasn't enough butter in this recipe from my experience in making crisps. There is no explanation on how this recipe is supposed to turn out and no image was provided. For example I triple-checked about where the cinnamon is supposed to go, there is no mention that I could find. I put it in the flour mixture. I mixed up the liquids, sugar and cornstarch. In the directions it doesn't say what purpose this has. I would really like to be in contact with someone who has successfully made this recipe.

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    Nutritional Facts for Rhubarb Crisp

    Serving Size: 1 (537 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1675.1
     
    Calories from Fat 180
    10%
    Total Fat 20.0 g
    30%
    Saturated Fat 10.5 g
    52%
    Cholesterol 40.6 mg
    13%
    Sodium 181.0 mg
    7%
    Total Carbohydrate 360.6 g
    120%
    Dietary Fiber 13.4 g
    53%
    Sugars 236.5 g
    946%
    Protein 20.5 g
    41%

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