Glenn's Rhubarb Crumble

Glenn's Rhubarb Crumble

17
J. Glenn Kunzler 2

"I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!"

Ingredients 55 m {{adjustedServings}} servings 386 cals

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Nutrition

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  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
  3. Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
  4. Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.
Tips & Tricks
Rhubarb Berry Jam

See how to make blueberry and rhubarb jam.

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Footnotes

  • Cook's Note:
  • It's particularly important to include the egg in the rhubarb mixture to avoid the filling being too runny.
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Reviews 17

  1. 20 Ratings

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Molly
6/13/2013

If you like rhubarb, this is a good one. I made mine in a 7 x 11 size pan instead of a 9 x 13 pan as the recipe only calls for 3 cups of rhubarb. Rhubarb cooks/bakes down a lot and I wanted a thicker dessert. I also used 1 cup of sugar omitting the need for the extra ¼ cup especially since the topping has another cup of sugar in it. The bake time and temp is spot on for this recipe. We enjoyed it warm the first night with vanilla ice cream and room temp the next evening. It was good both ways, but the topping is definitely better on the first night as it crunchier, which is how my family likes it. On the second day the topping absorbed the liquid from bottom layer, although still very good, just not as crunchy. A very good dessert that I will be making again with all the rhubarb I froze this season. Thanks, Glenn for sharing your recipe.

neeneen
6/3/2013

I used this recipe as a starter for the basics and then tweaked it..thank you for the base recipe! For those interested I added a full tsp of cinnamon wherever it called for a 1/2...I love cinnamon. I used 1/2 cup of sugar and the rest stevia natural sweetener (18 of the little scoops)... I added 1 cup of apples (gala) and 1 1/2 cups strawberries.. the topping I used just a bit less brown sugar and just under 3/4 cup of butter. There is LOTS of topping!! I just finished tasting it and I'm so happy there is a whole pan left to eat!! its amazing. possibly sweeter due to the stevia and strawberries..it doesn't even need ice cream! mmmmm.. thumbs up!

Alison
7/22/2014

I doubled the crisp and took Glen's suggestion of putting a bottom layer and top later on it. I baked the bottom at 375 for about 15 mins until it was slightly browned on the sides. Then I added the rhubarb and finally the last layer of crisp. As I was making this I was thinking the ratio of rhubarb to crisp was going to be way off but let me say this was not the case! It was a cross between a crisp and bar and it was so good! By doubling the crisp I ended up with way to much, even with the bottom layer so maybe next time I'll only make 1 1/2 of the original recipe. Thanks Glen! Great recipe!