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Glenn's Rhubarb Crumble Recipe

Recipe by: J. Glenn Kunzler

"I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • 2Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
  • 3Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
  • 4Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.
Footnotes
  • Cook's Note:
  • It's particularly important to include the egg in the rhubarb mixture to avoid the filling being too runny.
Ingredients
  • 12 servings
  • 386 cals
  • 3 cups diced rhubarb
  • 1 1/4 cups white sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    386
    19%
  • Fat:
    16.4
    25%
  • Carbs:
    57.9
    19%
  • Protein:
    3.6
    7%
  • Cholesterol:
    56
    19%

Based on a 2,000 calorie diet

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