Culture QotW: All-American 4th of July Recipes
What are your favorite recipes for a festive 4th of July celebration?
RHUBARB CRUNCH
Big Gramma
|
|
cal. |
pro. |
carbo. |
fat |
chol. |
sod. |
fiber |
|
1 cup flour |
455 |
13 |
95 |
1.2 |
0 |
2 |
4.1 |
|
1 cup brown sugar |
828 |
0 |
214 |
0 |
0 |
86 |
0 |
|
3/4 cup oatmeal |
220 |
9 |
38 |
4 |
0 |
2 |
.6 |
|
1 t. cinnamon |
6 |
.1 |
1.8 |
.1 |
0 |
1 |
.6 |
|
1/2 cup shortening |
880 |
0 |
0 |
96 |
0 |
0 |
0 |
|
4 cups rhubarb |
104 |
4.8 |
22 |
.8 |
0 |
16 |
8.8 |
|
1 cup sugar |
773 |
0 |
200 |
0 |
0 |
0 |
0 |
|
1 cup water |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
2 T. cornstarch |
60 |
0 |
14 |
0 |
0 |
0 |
0 |
|
Total |
3326 |
26.9 |
584.8 |
102 |
0 |
107 |
14.1 |
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix together flour, brown sugar, oatmeal, cinnamon and shortening.
3. Place one-half of above mixture evenly in bottom of 8x11x2 inch pan.
4. Cut up rhubarb and place on top of mixture.
5. Combine sugar, water and cornstarch in saucepan, cook until thickened and sugar dissolved; pour over rhubarb.
6. Place remaining flour mixture evenly over the top.
7. Bake in oven for 30 minutes.
Its cooking in the oven right now and it smells soooo good!
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Comments
MMMMM, my mouth is watering.