Rhubarb Banana Crumble

Rhubarb Banana Crumble Author: Canadian Living Credits: Rhubarb Banana Crumble

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 5 cups sliced fresh rhubarb thawed and drained
  • 5 cups sliced frozen rhubarb thawed and drained
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 bananas chopped
Topping:
  • 3/4 cups quick cooking rolled oats (not instant)
  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup cold unsalted butter cubed
  • 1/4 cup walnut pieces
  • 1/4 cup pine nut (optional)

Method

Toss together rhubarb, sugar and flour; divide among 8 greased individual ramekins or pour into 8-inch (2 L) square glass baking dish. Cover with foil; bake in 400°F (200°C) oven, stirring once, until tender-crisp, about 25 minutes. Arrange bananas over top.

Topping: Meanwhile, combine oats, flour, granulated sugar, brown sugar and cinnamon; with fingers, blend in butter until crumbly. Mix in walnuts, and pine nuts (if using). Scatter over bananas, pressing gently.

Bake, uncovered, in 350°F (180°C) oven until bubbly and crumble is golden, about 25 minutes.

Nutritional facts Per serving: about

  • Sodium 7 mg
  • Protein 4 g
  • Calories 291.0
  • Total fat 11 g
  • Potassium 332 mg
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 48 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Banana Crumble

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