Tested till perfect Rhubarb Banana Crumble
Rhubarb Banana Crumble
Photography by Jodi Pudge

Rhubarb Banana Crumble

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 12 minutes
  • Cook time 50 minutes
  • Portion size 8

Ingredients

  • 5 cups 5cupssliced fresh rhubarb or frozen rhubarb, thawed and drained
  • 1/3 cup 1/3cupgranulated sugar
  • 2 tbsp 2tbspall-purpose flour
  • 3 3bananabananas, chopped

Topping:

  • 3/4 cup 3/4cupquick cooking rolled oats, (not instant)
  • 1/3 cup 1/3cupall-purpose flour
  • 1/4 cup 1/4cupgranulated sugar
  • 1/4 cup 1/4cuppacked brown sugar
  • 1/4 tsp 1/4tspground cinnamon
  • 1/3 cup 1/3cupcold unsalted butter, cubed
  • 1/4 cup 1/4cupwalnut pieces
  • 1/4 cup 1/4cuppine nutpine nuts, (optional)
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 Information Per serving: about

cal 291 pro 4g total fat 11g sat. fat 5g
carb 48g fibre 4g chol 20mg sodium 7mg
potassium 332mg

% RDI:

calcium 17 iron 10 vit A 8 vit C 10
folate 13
All rights reserved. Transcontinental Media G.P. © 2014