“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!” - by J. Glenn Kunzler
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch baking dish
Directions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.
Nutrition
Amount Per Serving (12 total)
- Calories
- 386 cal
- 19%
- Fat
- 16.4 g
- 25%
- Carbs
- 57.9 g
- 19%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"YUM! But what's not to like with butter and brown sugar! I used about 5 cups of diced rhubarb to cover bottom of 9 x 13 and kept the other ingredients the same. Also used slightly less butter for t..." See moreop - a little over 3/4 cup. Very good and very sweet!"
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