Rhubarb Crisp

Submitted By The Sensible Cook
AVERAGE RATING: 4 votes / 4.5 Stars

I’m not trying to product endorse on this one, but the “Smart Squeeze” offers a buttery taste that works well with this recipe without the fat & calories of actual butter, but you can use melted butter if you want.  I also used granulated sugar substitute, but naturally, you can use regular sugar too. I did not use brown sugar substitute because it affected the taste negatively when prepared that way. Check out the calorie difference and decide from there.

 

2 lb fresh rhubarb, chopped

3 Tbsp flour

½ cup brown sugar, divided

3 Tbsp + ½ cup granulated sugar substitute, divided

1/3 cup + ½ cup old-fashioned oats, divided

2/3 cup chopped pecans

3 Tbsp Smart Squeeze Butter Spread

1 tsp ground cinnamon

 

Preheat oven to 375 degrees.  Put the rhubarb, ¼ cup brown sugar, ½ cup granulated sugar, and flour into large mixing bowl and stir to combine. Put rhubarb mixture into a 9”x9” baking dish.

 

Make topping by putting 1/3 cup of the oats in food processor and process until ground. Place into a mixing bowl with pecans, butter, cinnamon, ¼ cup brown sugar, 3 tablespoons of the granulated sugar, and remaining ½ cup oats. Mix with fork until even clumps form. Spread mixture over the rhubarb mixture. Bake for 20 to 25 minutes, until bubbly.

 

8 servings made with regular sugar and butter, 290 calories per serving, 12g fat, 43g carbohydrate, 5g protein, 5g fiber

8 servings made with sugar substitute and Smart Squeeze butter substitute, 201 calories per serving, 8g fat, 30g carbohydrate, 5g protein, 5g fiber

 

 

 

 

 

 

 

 

 

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