Directions
Servings: 6
Calories: 323kcal
Equipment
- 9" x 9" Baking dish
Ingredients
- 4 cups Rhubarb 1/2inch pieces
- 1/2 cup Sugar
- 1 1/2 tbsp Cornstarch
- 1/8 tsp Kosher salt
For the topping
- 3/4 cup Flour
- 1/3 cup Soft brown sugar
- 3 tbsp Sugar
- 1 tsp Cinnamon
- 1/8 tsp Kosher salt
- 6 tbsp Butter unsalted Cold and cut into small pieces
For Serving
- Ice cream
- Heavy cream
- Whipped cream
Instructions
- Preheat the oven to 375F and rack in center of oven.
- Lightly spray a 9" by 9" baking dish with nonstick spray.
- In a large mixing bowl toss the rhubarb with the sugar, cornstarch and salt. Toss well and tip into the baking dish. Level off.
- In a medium mixing bowl, make the crumble topping by first mixing the flour, brown sugar, sugar, cinnamon and salt. Rub in the butter with your fingers until it comes together in moist clumps.
- Sprinkle the crumble mixture over the rhubarb mixture.
- Place a foil lined baking sheet in the oven to catch any overflow and bake until the topping is nicely browned and the mixture bubbling. About 45 minutes.
- Remove from the oven and allow to cool for 10 or 15 minutes before serving with cream or ice cream.
Nutrition
Calories: 323kcal | Carbohydrates: 54g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 223mg | Fiber: 2g | Sugar: 37g | Vitamin A: 390IU | Vitamin C: 31.5mg | Calcium: 62mg | Iron: 1.1mg
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