Brown Eyed Baker · by Michelle Lettrich
Rhubarb-Ginger Crumble
NUTRITION · PER SERVING90M COOK
CAL 35%·PRO 14%
CARBS 113G65% OF CAL
7G FIBER78G ADDED2G INTRINSIC27G OTHER80G TOTAL SUGAR
FAT 28G36% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple crumble of tart rhubarb and warming ginger with a buttery topping. Comforting and easy to prepare, a classic spring and summer dessert.
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View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds rhubarb stalks (rinsed, ends trimmed and cut into 1-inch pieces)
- 2 tablespoons minced fresh ginger
- 2½ cups granulated sugar (divided)
- 2 cups all-purpose flour
- Pinch of salt
- 14 tablespoons unsalted butter (cold and cut into small cubes)
At a glance
PER SERVING · TIME 90M
CAL 35%·PRO 14%
CARBS 113G65% OF CAL
7G FIBER78G ADDED2G INTRINSIC27G OTHER80G TOTAL SUGAR
FAT 28G36% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 75mg
- Total sugar
- 80g
- Added sugar
- 78g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 598mg
- Calcium
- 149mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 75MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.