Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 6 cups raw diced rhubarb
  • 2 eggs, beaten
  • 1 tsp cinnamon
  • 2 TB all purpose flour
  • ½ cup sugar
  • Topping: ¼ ground flaxseed, ½ cup packed brown sugar, 1 tsp cinnamon, ¼ cup butter or coconut oil, ¼ cup all purpose flour, ½ cup old fashioned oatmeal
  1. Combine beaten eggs, ½ cup of white sugar, 1 tsp cinnamon and 2 TB flour together in a large bowl and beat well until combined. Fold in rhubarb. Place rhubarb mixture in a well greased 9 x 9 inch square pan. Add ground flaxseed, brown sugar, cinnamon, flour and oatmeal in a small bowl and stir together until combined. Add soft butter or coconut oil and cut in with a fork. Sprinkle the topping on the rhubarb mixture in the pan. Place in a preheated 350 degrees F. oven and bake for 40-45 minutes until the top is golden brown. Remove from oven and cool before serving. Serve with vanilla ice cream or whipped cream if desired.
You may count as 1.5 carbohydrate choices per serving on a carbohydrate controlled meal plan.

If desired, use a gluten free flour to make this recipe gluten free.

Information in this food blog is not intended to provide medical advice. Contact your personal health care provider for individual medical or nutritional recommendations.
Nutrition Information
Serving size: 1/12 recipe Calories: 160 Fat: 6 grams Saturated fat: 3 grams Trans fat: 0 grams Carbohydrates: 24 grams Sodium: 44 mg Fiber: 3 grams Protein: 3 grams Cholesterol: 41 mg
Recipe by Vintage Nutrition Kitchen at https://vintagenutritionkitchen.com/2018/07/01/rhubarb-crisp/