Rhubarb Crumble

Name: Rhubarb Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Ingredients: 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces); 1 cup diced peeled apples; 1/2 to 1 cup sliced strawberries; 1/3 cup sugar; 1/2 teaspoon ground cinnamon; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 tablespoons cold butter; 2/3 cup packed brown sugar; 2/3 cup quick-cooking oats; Vanilla ice cream, optional

Total Time Prep: 20 min. Bake: 40 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

Our rhubarb crumble is filled with a unique combination of bright pink rhubarb stalks, fresh strawberries and apples.

Ingredients

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 cup diced peeled apples
1/2 to 1 cup sliced strawberries
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold butter
2/3 cup packed brown sugar
2/3 cup quick-cooking oats
Vanilla ice cream, optional

Directions

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.
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.
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.

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

Recipe Creator