Strawberry Rhubarb Crunch (Low-Carb Version) Recipe

Name: Strawberry Rhubarb Crunch (Low-Carb Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup brown sugar substitute (for baking); 3/4 oatmeal, uncooked; 1/2 cup butter, melted; 2/3 sugar substitute (for baking); 1 -2 teaspoon cinnamon; 2 cups rhubarb, diced (about 2 good-sized stalks); 2 cups strawberries, sliced; 1 cup water; 2 tablespoons cornstarch; 1 teaspoon pure vanilla extract

Servings: persons

1 cup flour
1 cup brown sugar substitute (for baking)
3/4 oatmeal, uncooked
1/2 cup butter, melted
2/3 sugar substitute (for baking)
1 -2 teaspoon cinnamon
2 cups rhubarb, diced (about 2 good-sized stalks)
2 cups strawberries, sliced
1 cup water
2 tablespoons cornstarch
1 teaspoon pure vanilla extract

1
Preheat oven to 350.
2
In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
3
Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
4
In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
5
Pour over the rhubarb/strawberry layer.
6
Top with the remaining crumb mixture and bake at 350 for 60 minutes.

704

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 1 cup brown sugar substitute (for baking), 3/4 oatmeal, uncooked, 1/2 cup butter, melted, and more.

Yes, Strawberry Rhubarb Crunch (Low-Carb Version) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry Rhubarb Crunch (Low-Carb Version)

How did you like this recipe?

Frequently Asked Questions