This bok choy recipe is a straightforward stir-fry that can be eaten on its own or you can add chicken or tofu to it to make it heartier. It’s one of my favorite methods for fast and conveniently consuming a lot of leafy greens. Serve over noodles in soup or with fluffy white rice. The quantity of raw bok choy can seem excessive, but it will simmer down.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch crumble |
Ingredients
- 3 cups diced rhubarb
- 1 ¼ cups white sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- ½ teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- 1 cup packed light brown sugar
- 1 cup quick-cooking oats
- ½ teaspoon ground cinnamon
- 1 cup butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine 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.
- Mix 1 1/2 cups 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.
- Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.
- It’s particularly important to use the egg in the rhubarb mixture so the filling doesn’t get too runny.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 122 mg |
| Sugars | 39 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe and I have made this at least 4 times and each time with a slight variation. We like strawberry-rhubarb, so the first three times, I made that. I use 3 cups of strawberries and 3 cups of rhubarb and only 1 cup of sugar. I use 1 1/2 or 2x the recipe for the topping and put it in 2 round cake pans. I make one pan with walnuts in the topping and one without. We have friends and families that can’t eat nuts. My most recent (and now favorite) twist is Blue-barb. 1/2 blueberries and 1/2 rhubarb. 2 cups each. Very awesome, but could use less than 1 cup of sugar.
It turned out beautiful and delicious. I decrease the sugar to about 3/4 of a cup since I also used sweet strawberries. I also replaced the oats with a quaker granola cereal.My son ate half the pie in one sitting.
I have been using this recipe for a couple of years. I add an extra cup of rhubarb and use a 9×9 pan. I find there is a lot of crumble left over, so have enough to make a second one with a bit of a thinner crumble on top. My family loves this recipe!
Perfect! I did add a little nutmeg but that was the only modification.
This recipe was such a hit with my family and friends…and I keep changing it up! I am gluten intolerant so I use a bit of cornstarch and gf flour. Along with added fruit that I have on hand. Last time it was strawberry rhubarb. This time blackberries/blueberries and rhubarb. We shall see how this one turns out!
I have made this many times using different fruit combinations. Including strawberries and blueberries. I recommend using half a cup of sugar and adding extra fruit instead (a cup at least).The crumble topping is unreal and doesn’t need any changes! I think it goes best with custard.
THIS WAS SO DANG GOOD! Whole family loved it
Loved it, Husband is a huge rhubarb fan and likes it less sweet so I just added a extra cup of rhubarb.
I cut the brown sugar down to 3/4 of a cup. What an awesome dessert! It disappeared and even the ‘rhubarb haters’ loved it! Definitely a keeper.
Made this in my 18 quart roaster on a hot 33 degree day at the lake in our garage while we enjoyed the weather. Added a cup and a half more rhubarb…..the recipe is devine!!! My 8 year old was sold on it…..and NOT a fan of rhubarb..will make again.
Next time I will use a smaller pan or more rhubarb.
I thought it was way to runny. Tasted good but without a bottom crust it was soupy6.
Excellent recipe and rave reviews from all eaters! I used about 4.5 cups rhubarb and honestly would use even more next time. I used 1/2c white sugar in the rhubarb mix and left everything else about the same (maybe more cinnamon…). A fantastic, homey, comfort dessert with a delicious crispy top layer. I will definitely be making this again.
Made exactly as written, was delicious!
I followed the recipe word-for-word and was very happy the first time; having made this several times, I’ve found the following changes work best: 1) double the filling ingredients and 2) for the topping: instead of a cup of butter I use 1/3 butter, 1/3 canola oil and 1/3 cocoanut oil. I’ve also used the recipe with other fruit (apples, cherries or peaches) and decreasing the sugar depending on the sweetness of the fruit I’m using. Every time I get rave reviews!
Loved the recipe and shared it with friends. The second time I made it, I doubled the amount of rhubarb and added 1 1/2 the amount of sugar. Our family liked it better with more rhubarb.
This is a great spring time dessert. The addition of the egg kept the rhubarb flavor bright–no need to add so much thickener to bond the fruit. However, I did have an issue with the butter, so I used 1 stick butter and 6 oz safflower oil. The other issue I had was the sugar, I removed a couple of tablespoons from both filling and crust and found it still too sweet. I will make it again and cut back more on both sugars again. I think it’s just my personal taste to want it a little more tart.
Excellent, I did double up on the rhubarb as others had suggeste . Will definitely make again doubling up on the crumble mixture.
Way too much topping, could hardly taste the rhubarb.
Excellent! Reminds me of what my grandma used to make. I did add the extra 1/4 cup of sugar as Glenn did and I used an 8 x 8 baking dish so it would be thicker. Since I used the smaller baking dish half of the topping was sufficent in my opinion. Thank you for sharing!
Perfect!!! Did like others and used a 7×11 pan and only a cup of sugar. Turned out awesome, thanks Glenn for sharing this great recipe!