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Streusel Rhubarb Dessert Recipe

This old-fashioned dessert has a sweet crumb topping and pleasantly tart rhubarb filling that guests are sure to love. Shelley Balint of Cordova, Alaska shared the make-ahead recipe.

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Streusel Rhubarb Dessert Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12 Servings

15 60 75

Ingredients

1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
FILLING:
1-1/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup cold butter

Directions

In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges.
Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack. Yield: 12 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 310 calories, 11 g fat (7 g saturated fat), 63 mg cholesterol, 213 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Streusel Rhubarb Dessert in Quick Cooking May/June 2005, p49

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Streusel Rhubarb Dessert

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Reviewed on Sep. 06, 2012 by nmblades

O M G! These were wonderful! The crust was like shortbread. I got comments like "AWESOME", "delicious", "wonderful".

Reviewed on Apr. 26, 2012 by maryvandorin

This was very good. I served with vanilla ice cream.

Reviewed on Jun. 07, 2011 by katlaydee3

I made this for dessert for a family dinner. Everyone loved it and it was simple to make.

Reviewed on Jun. 04, 2011 by Darbit

I used brown sugar in the streusel topping and a bit more cinnamon, and this turned out fantastic. What a great way to use rhubarb. Serve warm with a scoop of vanilla ice cream.

Reviewed on May. 28, 2010 by NevadaRose

Very good - easy to put together - tastes wonderful