Rhubarb Crumble
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 8 servings.
To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps—we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. —Linda Enslen, Schuler, Alberta
Ingredients
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3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
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1 cup diced peeled apples
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1/2 to 1 cup sliced strawberries
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1/3 cup sugar
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1/2 teaspoon ground cinnamon
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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4 tablespoons cold butter
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2/3 cup packed brown sugar
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2/3 cup quick-cooking oats
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Vanilla ice cream, optional
Directions
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1.
Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside.
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2.
In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture.
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3.
Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.
Nutrition Facts
1 serving: 227 calories, 6g fat (4g saturated fat), 15mg cholesterol, 191mg sodium, 41g carbohydrate (29g sugars, 2g fiber), 2g protein.
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