Rhubarb Crumbles

80 mins (prep 20, cooking 60)
5 ingredients
10 servings
Rhubarb is at its best and most tender early in the spring, and that's the time to make delicate rhubarb tarts and cakes. By late summer the rhubarb crop is getting ready to give up the ghost, and what's left is usually fat, somewhat woody, and liable to be tough, unless it's treated right. Rhubarb crumble is the solution for a baker faced with one last basket of rhubarb and no room in the freezer.

Categories:  fruit , beginner-cook , seasonal , <-4-hours , low-sodium , low-in... , spring , time-to-make , low-protein , easy , inexpensive , cobblers-and-crisps , healthy , summer , dessert ,
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Serving Size (203.47 g)
Servings 10
Amount per Serving
Calories 493.9 Calories from Fat 87.39
% Daily Value *
Total Fat 9.71g 149.35%
Saturated Fat 2.02g 101.23%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 116.22mg 48.42%
Total Carbohydrate 104.97g 349.9%
Dietary Fiber 1.77 g 70.84%
Sugars 101.36 g %
Protein 0.93g 18.67%
Vitamin A 516.46IU% Vitamin C 7.29mg%
Calcium 85.18mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unbleached all-purpose flour