Rhubarb Crumble Recipe

Name: Rhubarb Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sliced fresh or frozen rhubarb, cut in 1/2-inch pieces; 1 c. cubed, peeled apples; 1/2 to 1 c. sliced strawberries; 1/3 c. sugar; 1/2 tsp. ground cinnamon; 1/2 c. all-purpose flour; 1 tsp. baking powder; 1/4 tsp. salt; 4 Tbsp. butter; 2/3 c. packed brown sugar; 2/3 c. quick cooking oats; vanilla ice cream (optional)

Servings: persons

3 c. sliced fresh or frozen rhubarb, cut in 1/2-inch pieces
1 c. cubed, peeled apples
1/2 to 1 c. sliced strawberries
1/3 c. sugar
1/2 tsp. ground cinnamon
1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 Tbsp. butter
2/3 c. packed brown sugar
2/3 c. quick cooking oats
vanilla ice cream (optional)

1
Combine rhubarb, apples and strawberries; spoon into a greased 8-inch square baking dish.
2
Combine sugar and cinnamon; sprinkle over rhubarb mixture.
3
Set aside.
4
In a bowl, combine flour, baking powder and salt.
5
Cut in butter until mixture resembles coarse crumbs.
6
Stir in brown sugar and oats.
7
Sprinkle over rhubarb mixture.
8
Bake at 350u00b0 for 40 to 50 minutes or until lightly browned.
9
Serve warm or cold with ice cream.
10
6 to 8 servings.

632

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. sliced fresh or frozen rhubarb, cut in 1/2-inch pieces, 1 c. cubed, peeled apples, 1/2 to 1 c. sliced strawberries, 1/3 c. sugar, and more.

Yes, Rhubarb Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crumble

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