Ingredients and Weight:
- 2½ lbs Fresh rhubarb, cut into 1-inch pieces
- 1 cup Sugar
- 1/4 cup Cornstarch (plus 2 tbsp for topping)
- 1/4 tsp Salt
- 1 cup All-purpose flour
- 1/2 cup Powdered sugar
- 1/4 cup Cold unsalted butter, cubed
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 cup Milk
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, 1 cup sugar, cornstarch, and salt. Set aside.
- In a separate bowl, whisk together flour, powdered sugar, cold butter, cinnamon, and nutmeg.
- Use a fork or pastry cutter to combine until the mixture resembles coarse crumbs.
- Pour rhubarb mixture into an 8-inch greased baking dish.
- Sprinkle crumb topping evenly over the rhubarb.
- Drizzle with milk.
- Bake for 40-45 minutes, or until rhubarb is tender and the topping is golden brown.
Nutritional Information:
Per serving:
* Calories: 250
* Fat: 10g
* Carbohydrates: 40g
* Protein: 5g
Dish Characteristics:
- Sweet and tart rhubarb with a crispy crumble topping
- Perfect for spring and summer desserts
- Easy to make and customizable with different fruits
User Comments:
- "This is my go-to rhubarb dessert. It's so easy and always turns out perfect."
- "The topping is melt-in-your-mouth good. I always double the amount."
- "This is a great base recipe that can be adapted to any fruit."
Special Precautions and Tips:
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- The rhubarb may release some liquid as it bakes. This is normal.
- If you want a sweeter dessert, add more sugar to taste.
