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Rhubarb Crumble Recipe

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To tell you the truth, I'm not sure how well my crumble keeps...we usually eat it all in a day! You can skip the apples and strawberries in the recipe—like I do sometimes—But they do make this quick-and-easy dessert extra good. Although our address in Alberta, our farm's actually just inside the Saskatchewan border. We grow grain and raise cattle. Our children are 10 and 7.

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Rhubarb Crumble Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6-8 Servings

20 40 60

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

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 227 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 191 mg sodium, 41 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Rhubarb Crumble in Country Woman March/April 1993, p29

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Reviews for Rhubarb Crumble (4)

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Reviewed on May. 20, 2012 by kshea

Made this for years. Gret just the way it is, but only use fresh fruit.

Reviewed on Jul. 25, 2010 by dweichert

This was easy and very delicious. I didn't have any apples, so I left them out. I have made this a few times.I have also doubled it and put it in a 9x13 pan.