Rhubarb Crumble
This Rhubarb Crumble is sweet and surprisingly tart with a crunchy crumbly topping. A new favorite for my family and it will be for yours too!.
Servings: 1 8"x8" dish
Calories: 1301kcal
Ingredients
Filling
- 1 pint home canned rhubarb
- 1/2 tsp homemade vanilla extract
- 1/4 tsp ground cinnamon
Crumble
- 1/8 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 cup cold butter (1/2 stick) cut into cubes
- 1/3 cup organic brown sugar packed
- 2/3 cup organic flour of your choice
- 2/3 cup organic rolled oats
Instructions
Filling
- Preheat oven to 350 degrees F
- Butter an 8" square baking dish.
- Mix the vanilla and ground cinnamon into the canned rhubarb and spread evenly in the bottom of the baking dish.
Crumble
- Mix the brown sugar, flour, and sea salt in a mixing bowl.
- Add the butter to the sugar/flour mixture. With a pastry blender, cut the butter in until the mixture is the size of peas.
- Mix the oats into the sugar/flour/butter.
- Sprinkle crumble mixture evenly over the top of the filling.
- Bake in the preheated oven for 30-40 minutes until crumble is golden brown and filling is bubbling.
- Serve warm with fresh cream.
Nutrition
Calories: 1301kcal | Carbohydrates: 195g | Protein: 21g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 122mg | Sodium: 741mg | Potassium: 1745mg | Fiber: 17g | Sugar: 77g | Vitamin A: 1901IU | Vitamin C: 38mg | Calcium: 522mg | Iron: 8mg