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Crumb-Topped Rhubarb

 Crumb-Topped Rhubarb
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.
6-8 ServingsPrep: 10 min. Bake: 40 min.


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


  • 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.
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.