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

    Average Rating:

    23 Total Reviews

    Showing 21-23 of 23

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    • on May 08, 2004

      Hi Denise; Used fresh rhubarb from my garden. As others have said, the sauce did not thicken too much, but I found this to be just right consistgency because when the Rhubarb Crunch was done, it just made an absolutely superb tasting mixture with the rhubarb. I also baked mine in a 13" x 9" oven-proof casserole dish and it was a perfect size. Your temperatures are exact. The taste was scrumptous and especially with whipping cream. I had some while it was still hot and oh my, excellent and wanted more. Thank you so much for sharing. "Uncle Bill"

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    • on May 03, 2004

      This recipe tasted pretty good, but the directions seemed a bit off to me. The sauce would not thicken at all, so I kept adding more cornstarch to try to get it to thicken up. Well, when it first came out of the oven it tasted ok. But when I tried to heat more up the next day boy was the texture disgusting! I probably wouldn't bother to make this again.

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    • on October 06, 2002

      ONE BIG WOW! My girlfriend's parents must have eaten 3/4 of this stuff to themselves. Talk about a great impression-maker! Thank you thank you thank you for sharing!

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    Nutritional Facts for Rhubarb Crunch

    Serving Size: 1 (259 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 693.4
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 14.7 g
    Cholesterol 61.0 mg
    Sodium 257.6 mg
    Total Carbohydrate 116.3 g
    Dietary Fiber 3.6 g
    Sugars 78.4 g
    Protein 5.9 g

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