1/1 Photo of Rhubarb Crumbles
1 hr 20 mins
Rhubarb is at its best and most tender early in the spring, and that's the time to make delicate rhubarb tarts and cakes. By late summer the rhubarb crop is getting ready to give up the ghost, and what's left is usually fat, somewhat woody, and liable to be tough, unless it's treated right. Rhubarb crumble is the solution for a baker faced with one last basket of rhubarb and no room in the freezer.
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Units: US | Metric
- 2 lbs rhubarb, chopped into 1-inch pieces (about 8 cups)
- 1/4 cup granulated sugar
- 3 -4 cups granulated sugar (depending on whether you like your crumble very tart, suitable for serving with sweetened whipped cr)
- 1 cup granulated sugar
- 1/2 cup butter or 1/2 cup margarine
- 1 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1Combine chopped rhubarb and 1/4 cup sugar in a bowl and let sit at room temperature overnight, or for at least several hours.
- 2Drain off and discard any accumulated liquid.
- 3Mix in 3 to 4 cups additional sugar. Spoon rhubarb into an ungreased 9 x 13-inch pan.
- 4For the Topping:
- 5Mix sugar, flour and cinnamon in a large bowl.
- 6Cut in butter or margarine until mixture resembles coarse crumbs.
- 7Sprinkle on top of rhubarb in pan.
- 8Bake crumble in a preheated 400°F oven for 1 hour, or until fruit bubbles and topping is golden brown.
- 9Serve warm (about 30 minutes out of the oven), with whipped cream/ice cream, or plain.
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Nutritional Facts for Rhubarb Crumbles
Serving Size: 1 (200 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 475.5
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 5.9 g
- Cholesterol 24.4 mg
- Sodium 85.8 mg
- Total Carbohydrate 98.8 g
- Dietary Fiber 2.1 g
- Sugars 85.8 g
- Protein 2.2 g