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Rhubarb Crunch

Rhubarb Crunch
Rhubarb Crunch
This healthy recipe comes from NDSU Extension Service.


4 c. rhubarb, cut up
1/2 c. sugar
1 Tbsp. flour
1 tsp. orange peel, grated

Crumble Topping:
3/4 c. flour
3/4 c. brown sugar
dash salt
1/4 c. butter or margarine

Sour Cream Topping:
1/2 c. dairy sour cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla



Preheat oven to 350 degrees. Combine rhubarb, sugar, 1 tablespoon flour and orange peel. Place in an 8-inch square pan. Prepare crumble topping by combining 3/4 cup flour with brown sugar, and salt. Cut in butter or margarine until crumbly. Sprinkle over rhubarb mixture. Bake 40-45 minutes. Right before serving, combine sour cream, powdered sugar and vanilla and drizzle over the top.


A serving (1/8 of the recipe) contains 250 calories and 9 grams of fat, which is much lower than a slice of double crust rhubarb pie but still a “treat.” Remember, too, that to burn up the energy from a 250-calorie dessert, you’ll need to weed for about 50 minutes.

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