How To Make Rhubarb Crumble
With vanilla and cinnamon undertones, enjoy a flaky slice of this baked rhubarb crumble for a sweet and delicate treat that’s ready in an hour.
Serves:
Ingredients
- 2cupsrhubarb,chopped
- 1pinchground cinnamon,or more to taste
- ¼cupbutter,softened
- ¾cupwhite sugar
- 2eggs
- ½cupmilk
- 1tspvanilla extract
- 1¼cupsall purpose flour
- 1tspbaking powder
Instructions
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Preheat oven to 350 degrees F. Grease a deep pie dish.
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Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended.
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Beat in eggs, milk, and vanilla extract with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture.
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Spread the resulting batter over the rhubarb in the pie dish.
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Bake in the preheated oven for about 45 minutes until the crust is lightly browned and the rhubarb is bubbling.
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Serve warm and enjoy.
Nutrition
- Calories: 227.45kcal
- Fat: 7.52g
- Saturated Fat: 4.31g
- Trans Fat: 0.24g
- Monounsaturated Fat: 2.04g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 36.07g
- Fiber: 1.09g
- Sugar: 19.98g
- Protein: 4.18g
- Cholesterol: 56.77mg
- Sodium: 69.83mg
- Calcium: 96.91mg
- Potassium: 146.67mg
- Iron: 1.24mg
- Vitamin A: 74.26µg
- Vitamin C: 2.44mg
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