Crumb-Topped Rhubarb

Name: Crumb-Topped Rhubarb
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8 servings.
Ingredients: 3 cups diced fresh or frozen rhubarb; 1 tablespoon all-purpose flour; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon salt; TOPPING:; 6 tablespoons all-purpose flour; 1/2 cup packed brown sugar; 1/2 cup quick-cooking or rolled oats; 6 tablespoons butter, softened

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.

Ingredients

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

Directions

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.

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.

Nutrition Facts

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

Originally published as Crumb-Topped Rhubarb in Country Extra March 1993

Reviews

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Average Rating:

SHARIANN

Jun 4, 2013

I followed the recipe step-by-step and I ended up with a soupy mess. I baked it at 350 for 65 minutes and it never did set up. What an awful waste of fresh rhubarb and ingredients! :-(
lurky27

Jun 28, 2011

So easy & so delicious!
tea-talk

Jun 6, 2011

Quick and easy and very very yummy! I might use a little less butter next time because I like my topping dryish, but really really good!
shanadid

Jul 7, 2010

this was very quick and easy to make, and very delicious, a big hit with everyone!

Crumb-Topped Rhubarb

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