CRUMB-TOPPED RHUBARB
Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 11x7-in. baking dish; set aside., In a bowl, combine the flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 230 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 131mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.
CRUMB-TOPPED RHUBARB CRUNCH
For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.
Nutrition Facts : Calories 444 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 3g fiber), Protein 4g protein.
RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING
This rhubarb crisp contains a crunchy topping and crust for a double dose of the delicious oat and brown sugar crumb mixture.
Provided by Diana Rattray
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oven to 350 F (180 C/Gas 4).
- Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.
Nutrition Facts : Calories 394 kcal, Carbohydrate 69 g, Cholesterol 31 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 13 mg, Sugar 48 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
CRUMB-TOP RHUBARB CRISP
Make and share this Crumb-Top Rhubarb Crisp recipe from Food.com.
Provided by BrendaM
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
- In the bowl of a food processor, combine remaining 1/2 cup flour and the butter.
- Pulse until the butter pieces are the size of coarse oats.
- Add brown sugar, oatmeal, and cinnamon.
- Pulse to combine.
- Sprinkle over rhubarb.
- Bake until rhubarb is tender and topping is golden, 35 to 45 minutes.
- Serve warm with ice cream, if desired.
Nutrition Facts : Calories 237.3, Fat 8.3, SaturatedFat 5, Cholesterol 20.3, Sodium 7.4, Carbohydrate 39.7, Fiber 2.3, Sugar 26.5, Protein 2.5
STRAWBERRY RHUBARB CRISP WITH WALNUT CRUMB TOPPING
Steps:
- Pre heat oven to 350 degrees.
- In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish.
- For topping, combine flour, sugar, cinnamon and walnuts, pour in melted butter and toss to combine, tumble over fruit mixture. Bake until fruit is bubbling and topping is browned.
- Serve warm with softly whipped cream or vanilla creme anglaise.
RHUBARB CRISP
Make and share this Rhubarb Crisp recipe from Food.com.
Provided by selphie
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
- Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
- Bake at 375 for 35 minutes.
Nutrition Facts : Calories 838.6, Fat 24.6, SaturatedFat 14.9, Cholesterol 61, Sodium 229.7, Carbohydrate 152, Fiber 6.6, Sugar 106.2, Protein 7.9
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
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
CRUMB-TOPPED STRAWBERRY RHUBARB PIE
A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.
Provided by JessKnight
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
- Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
- Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
- Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g
RHUBARB CRUMB MUFFINS
Make and share this Rhubarb Crumb Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
- Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
- Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
- Mix the flour, baking powder, and salt together in a small bowl; set it aside.
- Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
- Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
- Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
- Fold in the rhubarb mixture.
- Divide the batter evenly into the prepared muffin cups.
- Distribute the crumbs evenly on top of each muffin.
- Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.
Nutrition Facts : Calories 275, Fat 13.9, SaturatedFat 8.4, Cholesterol 69.7, Sodium 236, Carbohydrate 34.3, Fiber 1, Sugar 17, Protein 3.9
RHUBARB CRISP
Provided by Nancy Fuller
Categories dessert
Time 1h5m
Yield 6 to 9 servings
Number Of Ingredients 14
Steps:
- For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
- Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
- For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.
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