A fairly tangy dish that pairs well with whipped cream on top and has a tasty topping.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 7 |
| Yield: | 7 servings |
Ingredients
- 6 cups diced (1/2 inch) rhubarb
- 1 ½ cups white sugar
- 1 cup all-purpose flour
- ½ cup brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ cup butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
- Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
- Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 56 mg |
| Sugars | 59 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I needed to use 1/2 cup of butter for the crumble topping. Next day, I had 1/4 inch of liquid on the bottom, after serving a piece. Something is wrong with the measurements of the ingredients. Good thing this wasn’t for company.