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Rhubarb Crumble
Ingredients:
2 lbs. rhubarb
Grated lemon peel
1 1/3 c. sugar
1/3/4 c. flour
2/3 c. sugar
1/3 to 1/2 c. butter
Pinch of ground cinnamon
2 lbs. rhubarb
Grated lemon peel
1 1/3 c. sugar
1/3/4 c. flour
2/3 c. sugar
1/3 to 1/2 c. butter
Pinch of ground cinnamon
Directions:
Preheat oven to 400 degrees. Butter a souffle dish; set aside. Trim rhubarb; cut in 2" pieces. Arrange rhubarb pieces in layers in buttered dish alternately with lemon peel and 1 1/3 c. sugar. In a medium bowl, combine flour, 2/3 c. sugar, butter and cinnamon. Using a fork or pastry cutter, work mixture together until coarse crumbs form. Sprinkle over rhubarb. Bake 45 to 50 minutes. Serve hot with custard or vanilla sauce.
Makes 4-6 Servings
Preheat oven to 400 degrees. Butter a souffle dish; set aside. Trim rhubarb; cut in 2" pieces. Arrange rhubarb pieces in layers in buttered dish alternately with lemon peel and 1 1/3 c. sugar. In a medium bowl, combine flour, 2/3 c. sugar, butter and cinnamon. Using a fork or pastry cutter, work mixture together until coarse crumbs form. Sprinkle over rhubarb. Bake 45 to 50 minutes. Serve hot with custard or vanilla sauce.
Makes 4-6 Servings
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