Rhubarb Crumble

Oxmoor House
4 servings


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3 cups sliced rhubarb
1/4 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons butter or margarine
Vanilla ice cream


Arrange rhubarb evenly in bottom of a greased 1-quart casserole; sprinkle with cinnamon. Set aside.

Combine sugar and flour; cut in butter until mixture resembles coarse meal. Sprinkle sugar mixture evenly over rhubarb. Bake at 450° for 15 minutes. Reduce temperature to 375°, and bake an additional 25 minutes or until lightly browned. Spoon into serving bowls while warm, and top with ice cream.

Created date

February 2010