Rhubarb Crumble (crunch, crisp or whatever!) Recipe
An old-fashioned dessert that has endless appeal. Whether you call it a crumble, crunch or a crisp - it is delish! Pair it with a scoop of vanilla ice cream or whipped cream and praise will abound. This is my tweaked version of several from the Internet. There are all so many out there, but I think you‘ll like the ease of making this one.
Ingredients
- 1 1/4 cups granulated sugar
- 2 tablespoons cornstarch
- 6 cups rhubarb, diced or chopped (about 1.5 lb)
- 1 1/3 cups all purpose flour
- 1 1/4 cups oatmeal
- 1 1/4 cups brown sugar, packed
- 3/4 cup butter melted (1 1/2 sticks)
- 1 1/2 teaspoons cinnamon
- (Optional: vanilla ice cream or whipped cream)
Directions
- Butter or spray a 9 x 13-inch baking dish. Preheat oven to 350 degrees F.
- In large bowl mix together granulated sugar and cornstarch; stir in rhubarb until well coated. Spread rhubarb in bottom of prepared pan.
- In same bowl as rhubarb was mixed, combine together flour, oatmeal, brown sugar, melted butter, and cinnamon.
- Spread topping evenly over rhubarb. Bake 40-45 minutes until rhubarb is bubbly and topping is lightly browned.
- Remove from oven and cool briefly. Serve warm, with vanilla ice cream or whipped cream (optional).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 368 | |
| Calories from Fat 108 | 29% |
| Total Fat 12.3g | 15% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 91mg | 4% |
| Potassium 213mg | 6% |
| Total Carbs 63.24g | 17% |
| Dietary Fiber 2.2g | 7% |
| Sugars 43.69g | 29% |
| Protein 3.13g | 5% |
