Streusel Rhubarb Dessert Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12 servings


  • 1 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1/3 cup cold butter
  • 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
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup cold butter

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.


  1. 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.
  2. 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.
Originally published as Streusel Rhubarb Dessert in Quick Cooking May/June 2005, p49

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Reviewed Jul. 1, 2013

"We loved this recipe! Served warm with vanilla ice cream - yum!"

Reviewed Sep. 6, 2012

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

Reviewed Apr. 26, 2012

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

Reviewed Jun. 7, 2011

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

Reviewed Jun. 4, 2011

"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."

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