Streusel Rhubarb Dessert Recipe

5 9 10
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Streusel Rhubarb Dessert Recipe

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5 9 10
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

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

Directions

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.
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

Nutritional Facts

1 each: 310 calories, 11g fat (7g saturated fat), 63mg cholesterol, 213mg sodium, 50g carbohydrate (33g sugars, 1g fiber), 4g protein.

  • 1 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1/3 cup cold butter
  • FILLING:
  • 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
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup cold butter
  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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Reviews forStreusel Rhubarb Dessert

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MY REVIEW
Julie User ID: 9228652 270041
Reviewed Jul. 27, 2017

"I have been making this recipe since you first published it. It is my favorite dessert. I have been told many times by guests that this is THE best rhubarb dessert they've ever had. I make it exactly as written, because it is perfect. It pairs wonderfully served warm with a full-flavored Vanilla Bean ice cream (Breyers or Signature Select brands have great vanilla bean flavor)."

MY REVIEW
hotfudgesundae User ID: 3463962 267535
Reviewed May. 31, 2017

"Delicious! This recipe is a keeper!"

MY REVIEW
Danerlea User ID: 875081 249355
Reviewed Jun. 12, 2016

"Very good recipe; it reminded me of my mom's apple crisp. Both my crust and topping were way too dry making it with the amount of butter listed, so I ended up using almost 1/2 cup for the crust and about 6 or 7 tablespoons for the topping. My husband really liked it; his only request was that I use more rhubarb next time. I'll be making this again."

MY REVIEW
dvhenning User ID: 4917928 134275
Reviewed Jul. 1, 2013

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

MY REVIEW
nmblades User ID: 170437 139487
Reviewed Sep. 6, 2012

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

MY REVIEW
maryvandorin User ID: 1430948 134274
Reviewed Apr. 26, 2012

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

MY REVIEW
katlaydee3 User ID: 3741999 62323
Reviewed Jun. 7, 2011

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

MY REVIEW
Darbit User ID: 1154919 206127
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."

MY REVIEW
NevadaRose User ID: 4283670 141610
Reviewed May. 28, 2010

"Very good - easy to put together - tastes wonderful"

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