Streusel Rhubarb Dessert
Total TimePrep: 15 min. Bake: 1 hour + cooling
- 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
- 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.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 each: 310 calories, 11g fat (7g saturated fat), 63mg cholesterol, 213mg sodium, 50g carbohydrate (33g sugars, 1g fiber), 4g protein.
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Jun 4, 2018
Very good. They are the same thing as Go Anywhere Rhubarb Squares except they have the crumb topping on them. Both are delicious. They are like a Rhubarb Custard pie only easier!!!!
Jun 1, 2018
Have to agree with the others - BEST rhubarb dessert ever! Simple to make and it's a good thing because my family taste tested these until I had none to bring to a potluck so made another batch quickly. Everyone at the potluck loved them and asked for the recipe. Always a good sign of a great recipe. Had to make more once home too! Will be making often I'm sure.
May 30, 2018
This is the best rhubarb dessert recipe hands down!
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).
May 31, 2017
Delicious! This recipe is a keeper!
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.
Jul 1, 2013
We loved this recipe! Served warm with vanilla ice cream - yum!
Sep 6, 2012
O M G! These were wonderful! The crust was like shortbread. I got comments like "AWESOME", "delicious", "wonderful".
Apr 26, 2012
This was very good. I served with vanilla ice cream.
Jun 7, 2011
I made this for dessert for a family dinner. Everyone loved it and it was simple to make.