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Rhubarb Crumble

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Rhubarb Crumble

    • Medium




    Rhubarb Crumble

    Rhubarb Crumble

    The taste of Summer
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Course: Dessert
    Cuisine: British
    Keyword: crumble, rhubarb, trayabke
    Servings: 6
    Calories: 323kcal
    Author: Ian Cooks


    • 9" x 9" Baking dish


    • 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


    • 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.


    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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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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