Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Linda West Eckhardt
Recipe by Cooking Light April 1995

Gallery

Credit: Lee Isaacs; Styling: Connie Formby

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup rhubarb crumble and 1/4 cup frozen yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a bowl, and toss well. Spoon into an 8-inch square baking dish coated with cooking spray.

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  • Place oats, flour, and sugar in food processor, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375° for 40 minutes or until rhubarb is tender. Serve with frozen yogurt.

Nutrition Facts

237 calories; calories from fat 24%; fat 6.4g; saturated fat 1.2g; mono fat 2.6g; poly fat 2g; protein 4.2g; carbohydrates 43.4g; fiber 1.3g; iron 1mg; sodium 107mg; calcium 178mg.
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