GLENN'S RHUBARB CRUMBLE
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!
Provided by J. Glenn Kunzler
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-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 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.
- Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 56.2 mg, Fat 16.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 121.9 mg, Sugar 39.1 g
RHUBARB CRUMBLE
To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps-we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. -Linda Enslen, Schuler, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
RHUBARB CRUMBLE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 cups chopped rhubarb, 1/2 cup sugar, 1 teaspoon lemon juice and a splash of vanilla extract in a small skillet. Cook until the rhubarb is soft, 5 to 7 minutes. Stir in 1 cup sliced strawberries. Divide among bowls, top with Greek yogurt and sprinkle with chopped toasted almonds.
RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
- Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
- Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
- Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
RHUBARB CRUMBLE
Provided by Moira Hodgson
Categories easy, quick, weekday, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. In a food processor, combine the flour and butter with a tablespoon of sugar. Process until the mixture is like bread crumbs and is just beginning to clump. Put it in a bowl.
- Butter a large baking dish and add the rhubarb. Sprinkle it with the remaining sugar, reserving a tablespoonful. Peel the cardamom pods, and sprinkle the seeds over the rhubarb. Spread the crumble topping evenly over the rhubarb, and sprinkle with the remaining tablespoon of sugar.
- Bake 25 to 30 minutes, or until the topping is golden and the juices are bubbling. Serve warm or at room temperature, with creme fraiche or whipped cream passed separately.
RHUBARB CRUMBLES
Rhubarb crumble makes a scrumptious dessert that's served with ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray 4 (8-oz) individual baking dishes (ramekins) with cooking spray. Place baking dishes on cookie sheet.
- Divide rhubarb among baking dishes; sprinkle evenly with cinnamon.
- In small bowl, mix sugar and flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Sprinkle evenly over rhubarb.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 25 minutes longer or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream.
Nutrition Facts : Calories 540, Carbohydrate 76 g, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 210 mg
RHUBARB-BERRY CRUMBLES
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb, strawberries, and raspberries nestled under an oatless blend of butter, brown sugar, flour, salt, and grated orange zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl. Let stand 15 minutes, stirring occasionally.
- Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter). Transfer baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with topping, dividing evenly.
- Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on sheet on a wire rack 30 minutes. Serve with yogurt, if desired.
LUXURY RHUBARB CRUMBLE
This started off as a basic Rhubarb Crumble recipe that I experimented with until I had added other ingredients that complemented the rhubarb and created a much richer taste. It is a fairly quick and easy dessert to make and is still simple with a heart-warming homely feel.
Provided by canned_pears
Categories Dessert
Time 38m
Yield 1 Pie, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/350F/Gas 4 and lightly grease a 9-inch round pie tin with butter.
- Put all crumble topping ingredients into a food processor and blitz until ingredients are well mixed but not too finely chopped.
- Place all crumble filling ingredients into a pot and cook for around 5 minutes over a medium heat on the stove stirring until all sugar has dissolved and the rhubarb has softened but still retaining some shape.
- Pour crumble filling into the greased pan and place the crumble topping on the filling , use your fingers to 'loosen' the crumble to create rough texture , do not smooth the crumble over.
- Bake in oven for around 25 minutes.
- Serve immediately alone or with clotted cream/ice-cream but if you serve the crumble after it has cooled then re-heat in oven for 5 minutes in the same temperature it was baked inches.
Nutrition Facts : Calories 517.3, Fat 21.3, SaturatedFat 13, Cholesterol 53.4, Sodium 154.8, Carbohydrate 76.5, Fiber 4.1, Sugar 38.5, Protein 6.2
RHUBARB CRUMBLE
In this fruit crumble - a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the topping is optional and could be replaced by walnuts or pecans. Serve with cold heavy cream, whipped cream or ice cream, if desired.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
- Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
- Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
- Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.
RHUBARB CRUMBLE
Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.
Provided by Gregg Wallace
Categories Dessert
Time 1h20m
Number Of Ingredients 7
Steps:
- Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
- Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
- Heat oven to 200C/180C fan/gas 6.
- To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
- Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
- Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
- Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
Nutrition Facts : Calories 440 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.67 milligram of sodium
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