Rhubarb Crumble

Not particularly sweet — on purpose.
4 to 6 servings

Preheat oven to 350 F. Wash, dry and trim

  • 1⅓ pounds of rhubarb

Cut it into short pieces across the stem. It will make about 4 cups (one quart).


  • 3 TBL sugar
  • 3 TBL flour

Let stand for 15 minutes, while you mix the crumble topping.

In another bowl, combine

  • ⅔ cup flour
  • ⅓ cup oats
  • ⅓ cup sugar
  • ⅓ cup chopped walnuts or pecans
  • ⅛ tsp salt

When it is mixed thoroughly, add

  • 5 TBL butter, melted

mix together with your fingers. It should stick together.

Butter a 1½ quart ovenproof dish. Dump the rhubarb mixture in. Dot with

  • 1 TBL butter

Place the topping over the rhubarb. You want to press it down so it holds together a bit. Bake in oven until bubbly and top is browned, about 35 to 45 minutes. Sometimes I put it under the broiler to finish the browning, but if you do that, keep an eye on it!

Delicious served in bowls with vanilla ice cream.

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