4-Ingredient Amish Rhubarb Crunch Directions:
Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
Rinse and trim the rhubarb, discarding any leaves. Dice the stalks into 1/2-inch pieces and spread them evenly in the prepared baking dish.
In a medium bowl, stir together the rolled oats and brown sugar.
Drizzle the melted light butter over the oat mixture and stir until small crumbly clusters form.
Sprinkle the oat crumble evenly over the rhubarb without stirring it into the fruit.
Bake for 35 to 45 minutes, until the rhubarb is soft and bubbling around the edges and the oat topping is golden.
Let the rhubarb crunch rest for 15 to 20 minutes before serving so the juices thicken slightly. Serve warm or at room temperature.
WW Points Calculation
Fresh rhubarb, 6 cups: 0.00 points
Old-fashioned rolled oats, 1 cup: 10.00 points
Packed light brown sugar, 1/3 cup: 16.00 points
Light butter, 2 tablespoons: 4.00 points
Points Information
Total Points: 30.00 points
Servings: 12 servings / 1 square
Points per serving: 2.50 points
Nutrition Information
Calories: 85
Protein: 2 g
Carbohydrates: 17 g
Fat: 2 g
Saturated Fat: 1 g
Fiber: 3 g
Sugar: 8 g
Sodium: 35 mg
I'm waiting for your comments! Enjoy!
