CRUMB-TOPPED RHUBARB

Crumb-Topped Rhubarb image

Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

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Ingredients

3 cups diced fresh or frozen rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
TOPPING:
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 tablespoons butter, softened

Steps:

In a bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 11x7-in. baking dish; set aside., In a bowl, combine the flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 230 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 131mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.