Oven prep: 350 degrees, 45 minutes
Spray 8 or 9 inch glass baking dish with oil. Mix rhubarb with cup or less sugar (less sugar with allow rhubarb to have more tartness) and 2 tbs. flour then layer into baking dish. In bowl mix rest of dry ingredients: flour, sugar, baking powder, cinnamon, and nutmeg. After beating egg add to the dry mix to build a crumble. The juices will bubble through this so don't worry if it seem too dry but you can add a tablespoon of butter, if desired. Sprinkle the crumble offer the rhubarb layer and drizzle with remaining butter.
Note: place on a tray to catch any bubbling over
Option: add a cup of sliced strawberries to the rhubarb and reduce sugar mixed with rhubarb- all other ingredients can remain the same
If you are concerned about the rhubarb being too juicy, add an additional tbs. of flour. This dessert tastes best warm but not hot out of the oven. Reheating in microwave or oven is an option. Great with a scoop of vanilla ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 145 (64%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 41.7mg||13 %|
|Sodium 1184mg||41 %|
|Potassium 231.4mg||6 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 18.1g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 226
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