Healthy Pregnancy Cookbook
Rhubarb Crisp
Ingredients
Filling:
5 cup rhubarb, sliced
1 egg, lightly beaten
3/4 cup sugar
1/4 cup flour
Topping:
1/4 cup quick-cooking oatmeal
1/4 cup flour
1/4 cup powdered nonfat milk
1/4 cup brown sugar, packed
1 1/2 tsp cinnamon
2 Tbs cold butter
Procedure
- In a large bowl, combine the rhubarb and egg. Stir in the sugar and four. Pour the mixture into a greased 9 inch pie plate.
- Prepare the topping in a medium-sized bowl. Combine the oatmeal, flour, powdered milk, brown sugar and cinnamon. Mix thoroughly. Cut the butter into the mixture with 2 knives until the mixture looks like coarse crumbs. Sprinkle evenly over the rhubarb.
- Bake at 350 degrees for 35-40 minutes.
Serves 8. Per Serving: Calories 202; Calories from fat 35(17%); Fat 4g; Carbohydrates 39g; Sugar 28g; Fiber 2g; Protein 4g
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