Ingredients and Weight:
- 4 cups rhubarb, trimmed and cut into 1/2-inch pieces (2 lbs)
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the crumble topping:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, cold and cut into small cubes
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 the rhubarb, sugar, flour, cinnamon, and salt. Stir until well combined.
- Pour the rhubarb mixture into a greased 9x13-inch baking dish.
- In a separate bowl, whisk together the flour, brown sugar, and oats. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb mixture.
- Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is tender.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Saturated fat: 5g
- Cholesterol: 15mg
- Sodium: 120mg
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 2g
Dish Characteristics:
- Sweet and tart
- Crunchy topping
- Vibrant red color
- American comfort dessert
User Comments:
- "This rhubarb crumble is a perfect blend of tangy rhubarb and a buttery, crunchy topping."
- "I love how easy this recipe is to make. It's a great dessert for busy weeknights."
- "The crumble topping is so addictive, I could eat it by itself!"
Special Precautions and Tips:
- Rhubarb leaves are poisonous, so never eat them. Only use the stalks for cooking.
- If you can't find fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
- You can adjust the sweetness of the crumble by adding more or less sugar to the rhubarb mixture.
- Serve the crumble warm with a scoop of vanilla ice cream or whipped cream for an extra treat.
