Sugar Free Rhubarb Crisp Recipes

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

Steps:

• In a Dutch oven, combine rhubarb, 1 cup Splenda® and water. In a medium bowl, combine flour, cinnamon, salt, and butter. Mix by hand until crumbly. Bake at 350°F for about 1 hour until bubbly.

Steps:

• Mix rhubarb, sugar and flour, place in 9 x 13 pan.
• Mix remaining ingredients, sprinkle on top of rhubarb mixture.
• Bake at 375 for 45 minutes.

Steps:

• Preheat oven to 350°F.
• Blend butter and ½ cup sugar thoroughly together with an electric mixer.
• Add eggs, one at a time and beat well.
• Fold in nutmeg, vanilla essence, toast cubes and cornflakes (don't worry, the mixture will be fairly dry).
• Spread half the mixture into a buttered 9 inch by 13 inch baking dish.
• Arrange rhubarb evenly over the top.
• Sprinkle remaining ½ cup sugar over the rhubarb.
• Cover with remaining mixture.
• Cook in oven for about 40 minutes, or until rhubarb is tender.
• Serve warm with whipped cream.

Steps:

• Mix the 4 first ingredients. Put 3/4 of the mixture in the bottom of a deep medium dish. Cover with the rhubarb.
• Mix sugar and flour and sprinkle on the rhubarb. Spread the remaining (1/4) of the first mixture on top of the rhubarb.
• Cook in oven at 350 F for 45 minutes.