Belly Full · by Amy Flanigan★ 5.0 (75)
Strawberry Rhubarb Crumble
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 11%
CARBS 66G59% OF CAL
4G FIBER46G SUGAR16G OTHER
FAT 19G38% OF CAL
12G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Strawberry and rhubarb filling with a brown butter streusel topping, baked until bubbly. Tart fruit balanced by cinnamon and sugar, served warm.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups strawberries, (quartered)
- 2 cups (about 3/4 pound) rhubarb, (cleaned, ends trimmed, cut into 1/2-inch pieces)
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- ⅛ teaspoon coarse salt
- ¾ cup all-purpose flour
- ⅓ cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold unsalted butter, (cut into small pieces)
- Ice cream or whipped cream
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 11%
CARBS 66G59% OF CAL
4G FIBER46G SUGAR16G OTHER
FAT 19G38% OF CAL
12G SAT7G 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
- 45m
- Sodium
- 102mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 170mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.