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Rhubarb Crisp with Pine Nut Streusel Topping
Source: Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales by Marisa Churchill

This dessert takes comfort food upscale with pine nuts in the streusel topping.

Prep Time: 50 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 180.7
Total Carbs 24.1 g
Dietary Fiber 1.1 g
Sugars 0.5 g
Total Fat 8.0 g
Saturated Fat 5.0 g
Unsaturated Fat 0.1 g
Potassium 94.3 mg
Protein 2.3 g
Sodium 169.0 mg
Dietary Exchanges
2 Fat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  butter
1 1/2 oz  Neufchatel cream cheese
0 3/4 cup  white all purpose flour
38 each  stevia packet
1 oz  pine nuts
1 tsp  vanilla extract
1 tsp  fresh lemon peel
0 1/4 tsp  ground cinnamon
0 1/4 tsp  ground ginger
0 1/4 tsp  ground nutmeg
0 1/4 tsp  salt

14 each  stevia packet
2 tbsp  white all purpose flour
0.125 tsp  ground cinnamon
10 oz  Rhubarb, fresh, stalk
  1. Cut the butter and cream cheese into 1/4-inch cubes, place on a baking sheet and freeze until they are very firm but not frozen solid, about 20 minutes.
  2. Using a standing mixer and the paddle attachment, mix the flour, Truvia, pine nuts, vanilla, lemon zest, cinnamon, ginger, nutmeg, and salt on medium-low just to combine.
  3. Add the chilled butter and cream cheese on medium until they are in small, pebble-size pieces. (Alternatively, stir everything except the butter and cream cheese together in a bowl and cut in the butter and cream cheese with a pastry cutter or two knives.)
  4. Freeze the topping mixture for 15 minutes.
  1. About 20 minutes before baking, preheat the oven to 375oF. with a rack in the center position, and another in the lower third of the oven.
  2. In a medium bowl, stir together the Truvia, flour, and cinnamon. Add the rhubarb and toss until it is evenly coated.
  3. Divide the filling evenly among six 6-ounce ramekins or custard cups.
  4. Place the filled ramekins (no topping) on a baking sheet and drape a single piece of foil over them. On a non-stick or lightly oiled baking sheet, spread the topping in an even layer. Place the sheet with the ramekins on the lower oven rack and the one with the topping on the center rack.
  5. Bake the topping until it is golden, about 25 minutes, turning it with a spatula every 10 to 15 minutes. Bake the filling until it is bubbling, about 25 minutes. To serve, sprinkle one-third cup topping over each ramekin. Serve with sugar-free ice cream, if desired.

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