Strawberry Rhubarb Crunch (Low-Carb Version)

"This is a a low-carb version of a Penzey's recipe from their Early Summer 2009 catalog. I am a big fan of Penzey's spices and their recipes are always delicious.."
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 pan
Serves:
10-12
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ingredients

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directions

  • Preheat oven to 350.
  • In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
  • Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
  • 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.
  • Pour over the rhubarb/strawberry layer.
  • Top with the remaining crumb mixture and bake at 350 for 60 minutes.

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Reviews

  1. Took this to mutual low-carb friends last night & none of us could stop raving about it!! Absolutely delicious!! Now the only issue is PORTION CONTROL!!
     
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RECIPE SUBMITTED BY

<p>I love to cook for myself, my neighbors and family--even my dogs and cats. I like quick recipes for weekdays, and save the more complicated things for weekends. I also love to bake, although I don't have much of a sweet tooth. I have chickens in my backyard, so I'm always looking for ways to use up all those organic blue and brown eggs. I'm always up for anything hot and spicy and I love nearly all cuisines, especially Vietnamese and Italian. Houston is known for being&nbsp;overrun with&nbsp;excellent restaurants. Lucky me!</p> <p>These days, I'm mostly eating raw vegan.&nbsp;</p>
 
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