Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
12
Yield:
1 (9×13-inch) crumble
Ingredients
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Spread rhubarb mixture into the prepared baking dish.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Mix 1 ½ cups 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.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Bake in the preheated oven until hot and bubbling, about 40 minutes.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Serve hot or cold.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Cook’s Note
It's particularly important to use the egg in the rhubarb mixture so the filling doesn't get too runny.
Nutrition Facts (per serving)
| 374 | Calories |
| 16g | Fat |
| 55g | Carbs |
| 4g | Protein |
