|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rhubarb crumble is made with a made with a delicious butter, brown sugar, and oat crumble topping. The rhubarb filling is flavored with a dash of cinnamon and some orange juice. Add some orange zest if you have it for even more orange flavor.
One reader recommends candied ginger in addition to fresh grated orange zest (see comments, below).
- 3 cups rhubarb (chopped)
- 2 tablespoons orange juice
- 3/4 cup sugar
- 1/4 teaspoon cinnamon (ground)
- 1 tablespoon butter (cold)
- For the Crumble Mixture:
- 1/4 cup butter (melted)
- 1/3 cup brown sugar
- 2/3 cup all-purpose flour (sifted)
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup quick cooking oats
Heat the oven to 375 F (190 C/Gas 5).
Lightly butter an 8-inch square baking dish or a 1 1/2-quart casserole.
Arrange the diced rhubarb in the prepared baking dish. Sprinkle with the orange juice, 3/4 cup of granulated sugar, and the cinnamon.
Cut the 1 tablespoon of butter into small pieces and distribute them over the top of the rhubarb mixture.
In a large bowl, combine the melted butter with the brown sugar.
In another bowl combine the flour, salt, and baking soda; add the oats and mix thoroughly.
Add the flour and oat mixture with the brown sugar and melted butter mixture. Blend well and then spread it over the rhubarb.
Bake in the preheated oven for 35 to 40 minutes.
Serve the rhubarb crumble warm with ice cream, whipped topping, or a drizzling of cream.
"I made this recipe exactly according to the directions and it was wonderful. Just the right mix of tart and sweet. I served it with whipped cream, but I think vanilla ice cream might be better." Erika
"I was given a large load of rhubarb so I tripled the fruit and doubled the crumble, baking it in a larger 9x13 dish. I would have tripled the crumble but ran out of butter. I used less than two cups of sugar for about 9 cups fruit and substituted grated fresh orange rind, about 2 tablespoons, for the orange juice. In the crumble I used regular oats, not quick oats, and they turned out just fine - not too crispy nor too chewy. I followed the temperature and time settings as written. The wife says it needs more sugar. I think it's a fine balance of sweet and tart. Along with the orange rind, candied ginger might be a nice touch in this dish." O.C.
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