a balanced plate with room for dessert

Crumb-Topped Rhubarb

1 Comment

The massive amount of rhubarb I get when I go home during the occasional weekend is overwhelming. There is only so much pie a girl can make (and eat)… and force others to eat. I decided to whip up something new! This was so incredibly easy to make and it tasted amazing, too!

crumb topped rhubarb

Crumb-Topped Rhubarb

4 cups diced fresh rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
For the topping-
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 tablespoons butter, softened

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the rhubarb, flour, sugar, cinnamon, and salt. Spoon into a greased 9×9 in baking dish and set aside.
  3. Combine the flour, brown sugar and oats in a medium-sized bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the rhubarb mixture.
  4. Bake for 40 minutes or until light brown and bubbly.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

One thought on “Crumb-Topped Rhubarb

  1. Pingback: Fettuccine with Sweet Pepper Cayenne Sauce « Dough See Dough

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s