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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.
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    6-8 servings


  • 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 11x7-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.
Nutrition Facts
1 each: 230 calories, 9g fat (5g saturated fat), 23mg cholesterol, 131mg sodium, 37g carbohydrate (27g sugars, 2g fiber), 2g protein.

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