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Rhubarb Crumble

To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps—we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. —Linda Enslen, Schuler, Alberta
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
  • 1 cup diced peeled apples
  • 1/2 to 1 cup sliced strawberries
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter
  • 2/3 cup packed brown sugar
  • 2/3 cup quick-cooking oats
  • Vanilla ice cream, optional

Directions

  • Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside.
  • In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture.
  • Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.
Nutrition Facts
1 serving: 227 calories, 6g fat (4g saturated fat), 15mg cholesterol, 191mg sodium, 41g carbohydrate (29g sugars, 2g fiber), 2g protein.

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