Fwd: Rhubarb Custard Crunch

[Guest guest]

I love Rhubarb and I harvest it and freeze it every

summer. I adapted this recipe from a full fat, heavy,

crusted pie recipe. We really like it.

 

Mel

 

 

 

* Exported from MasterCook *

 

Rhubarb Custard Crunch

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : 5 points Fiber:

2g

 

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

2 Cups Sugar

1/2 Cup Flour

1 Tablespoon Pumpkin Pie Spice

1 1/2 Cups Egg Substitute, Better'n Eggs,

Fat Free

8 Cups Rhubarb -- chopped

1/4 Cup Light Margarine, Blue Bonnet

-- softened

1/2 Cup Sugar

1/2 Cup Flour

1/2 Cup Quick Cooking Oats

2 Teaspoons Pumpkin Pie Spice

 

Place rhubarb in a glass baking pan, 11 X 7 or so.

Mix the first 4 ingredients well and pour over rhubarb

in pan.

crumb together margarine through oats and cumble over

egg mixture.

sprinkle the 2 teaspoons of spice over top

Bake at 350 F for approximately 50 to 60 minutes until

center testes

done.

 

Description:

" dessert "

 

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Per serving: 265 Calories (kcal); 3g Total Fat; (8%

calories from fat);

6g Protein; 57g Carbohydrate; 0mg Cholesterol; 84mg

Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 0

Fat; 3 Other Carbohydrates

 

NOTES : WW Points: 5

 

Fiber: 2g

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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