Americandessert

Rhubarb Crunch

Name: Rhubarb Crunch
Cuisine: American
Ingredients: 1 cup flour; 1 cup white sugar; *%4 cup rolled oats; 1 cup water; 1 cup brown sugar; 2 tbsp. corn starch; % lb. butter, melted; 1 tsp. vanilla; 1 tsp. cinnamon; 4 cups chopped rhubarb

From Congressional cook book, 1900

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2422Calories

25 gProtein

586 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories2422 kcal

Protein25 g

Carbohydrates586 g

Fiber19 g

Sugars427 g

Total Fat5.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium158 mg

Potassium3152 mg

Calcium1001 mg

Iron12 mg

Magnesium196 mg

Phosphorus361 mg

Zinc2.7 mg

Copper0.6 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C72 mg

Vitamin A45 mcg

Vitamin E2.5 mg

Vitamin K264 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate273 mcg

Choline69 mg

Caffeine0 mg

Water1099 g

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 8. The excerpt below is the record exactly as published.

Rhubarb Crunch 1 cup flour 1 cup white sugar *%4 cup rolled oats 1 cup water 1 cup brown sugar 2 tbsp. corn starch % lb. butter, melted 1 tsp. vanilla 1 tsp. cinnamon vanilla ice cream 4 cups chopped rhubarb

Cook this with the app: pantry check, scaling, and the assistant.