Rubarb Crumble Recipe

Ingredients

Set the rhubarb out while you make CarolynF's crumble:
6/03 5/06 6/03 & Goal! 5/06 I made the Suzanne Somers' recipe posted above and the family didn't like the spongy consistency although the flavor was very nice!
Rhubarb Crumble
8 8 8 servings
4 4 4 c. rhubarb, diced
1/8 1/8 1/8 tsp. salt
1/4 1/4 1/4 c. equivalent of liquid splenda
8x8 375 5 salt. Let stand a half hour; put in shallow 8x8 baking dish. Sprinkle with liquid splenda. Bake at 375 degrees for 5 minutes.
1 1 1 tsp. cinnamon
1/2 1/2 1/2 cup of melted butter
1/2 1/2 1/2 cup chopped almonds
1/2 1/2 1/2 cup Carbquik
1/2 1/2 1/2 cup almond flour
1 1 1 beaten egg
1/2 1/2 1/2 tsp. almond extract (I used hazelnut which I had on hand)
1/4 1/4 1/4 tsp. salt
1/2 1/2 1/2 cup sweetener
to 325 to 325
In a bowl, mix the crumble ingredients. This should resemble a wet crumble
topping..Then plop this on top of the rhubarb so it is evenly dispersed.
325 30 to to 30 minutes..until the top is done and filling is bubbly..According to Carolyn, hers started to brown a bit,so she placed foil over the top for the last few minutes.
Best served with a little sweetened whipped cream.

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