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Prize Winning Rhubarb Crumble
This recipe for berry rhubarb crumble won a $5,000 prize!Tangy rhubarb combined with sweet strawberries and blueberries makes for a delicious dessert.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Desserts
Cuisine:
American
Servings:
8
servings
Calories:
362
cal
Author:
Amanda Formaro
Ingredients
2
cups
rhubarb
cut into 1-inch pieces
2
cups
fresh strawberries
sliced
1
cup
fresh blueberries
1 1/2
cups
granulated sugar
2
tablespoons
cornstarch
1
tablespoon
balsamic vinegar
Topping:
1
cup
all-purpose flour
1/2
cup
granulated sugar
1/2
teaspoon
salt
1/3
cup
sliced almonds
1
large
egg
3
tablespoons
unsalted butter
melted
Instructions
Preheat oven to 375º Grease a 13x9 baking pan with butter or cooking spray.
In a large bowl, combine rhubarb, strawberries, and blueberries.
Add sugar, cornstarch and balsamic vinegar. Toss and stir until well coated.
Place sugared fruit mixture into prepared pan and set aside.
Make the Topping
Mix together flour, sugar, salt and sliced almonds. Stir in egg until crumbly. Toss with your fingers to make sure it's completely combined.
Crumble over top of sugared fruit in pan. Drizzle with melted butter.
Bake in preheated oven for 35-40 minutes or until topping is golden brown and mixture is bubbly.
Cool until slightly warm. Serve warm topped with vanilla ice cream.
Nutrition
Serving:
1
serving
|
Calories:
362
cal
|
Carbohydrates:
72
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
159
mg
|
Potassium:
215
mg
|
Fiber:
3
g
|
Sugar:
54
g
|
Vitamin A:
210
IU
|
Vitamin C:
25.4
mg
|
Calcium:
51
mg
|
Iron:
1.3
mg