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Rhubarb Crumble

Rhubarb Crumble
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.
6-8 ServingsPrep: 20 min. Bake: 40 min.

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.
© Taste of Home 2013

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Rhubarb Crumble (continued)

Nutrition 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.
© Taste of Home 2013