Healthy Pregnancy Cookbook

Rhubarb Crisp

Ingredients

Filling:
5 cup rhubarb, sliced
1 egg, lightly beaten
3/4 cup sugar
1/4 cup flour
Topping:
1/4 cup quick-cooking oatmeal
1/4 cup flour
1/4 cup powdered nonfat milk
1/4 cup brown sugar, packed
1 1/2 tsp cinnamon
2 Tbs cold butter

Procedure

1. In a large bowl, combine the rhubarb and egg. Stir in the sugar and four. Pour the mixture into a greased 9 inch pie plate.
2. Prepare the topping in a medium-sized bowl. Combine the oatmeal, flour, powdered milk, brown sugar and cinnamon. Mix thoroughly. Cut the butter into the mixture with 2 knives until the mixture looks like coarse crumbs. Sprinkle evenly over the rhubarb.
3. Bake at 350 degrees for 35-40 minutes.

Serves 8. Per Serving: Calories 202; Calories from fat 35(17%); Fat 4g; Carbohydrates 39g; Sugar 28g; Fiber 2g; Protein 4g

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