Crumb-Topped Rhubarb Recipe

Crumb-Topped Rhubarb Recipe photo by Taste of Home

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Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites.

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Crumb-Topped Rhubarb Recipe

Prep: 10 min. Bake: 40 min.

Yield: 6-8 Servings

10 40 50

Ingredients

3 cups diced fresh or frozen rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
TOPPING:
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 tablespoons butter, softened

Directions

In a bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 11-in. x 7-in. baking dish; set aside.
In a bowl, combine the flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until lightly browned and bubbly. Yield: 6-8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 230 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 131 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Crumb-Topped Rhubarb in Country Extra March 1993, p51