Streusel Rhubarb Dessert

Streusel Rhubarb Dessert

"This old-fashioned dessert has a sweet crumb topping and pleasantly tart rhubarb filling that guests are sure to love. Shelley Balint of Cordova, Alaska shared the make-ahead recipe."
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Ingredients

1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350 degrees F for 15-18 minutes or until brown around the edges.
  2. Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees F for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

Footnotes

  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Reviews

Read all reviews 32
  1. 39 Ratings

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Most helpful positive review

I am usually leary of making something with only one review for company, but I did. I was so good that even a guest that said he didn't like rhubarb said it was delicious. I doubled the recipe t...

Most helpful critical review

I made this the other night because I didn't have enough rhubarb for a pie and was craving something sweet. My main complaint is that it wasn't a nice mixture of sweet and tart but instead the f...

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I am usually leary of making something with only one review for company, but I did. I was so good that even a guest that said he didn't like rhubarb said it was delicious. I doubled the recipe t...

Thank you for the great recipe. I followed the advice of a few other reviewers and doubled the recipe for a 9 x 13 pan and baked for 1 hour 20 minutes. It was very good- custardy and crunchy. ...

Mmm-mm! I expected to like this or I wouldn't have made it in the first place, but I have to say this exceeded my expectations. Fancy restaurants like to do old-fashioned, comfort food desserts...

The BEST rhubarb dessert I have ever had!! I used 5 cups of rhubarb instead of 3 and baked for an hour. Will definatly make again! This was awesome!

Even though I screwed up the recipe, it still turned out Great! I forgot to put the topping on for some reason before I put it in the oven, so about ten minutes before it was supposed to be done...

This has become my husband's favorite summertime dessert. I made it for several gatherings of friends and gave my copy of it away both times. He had a fit until I printed myself another copy and...

Great rhubarb dessert. The crunchy topping along with the tart center and cooky tasting crust are a great taste combination. I doubled the recipe and used 8 cups of fresh rhubarb, as we like l...

Fantastic rhubarb recipe. Loved the shortbread crust, I used 4 cups of rhubarb and baked it in a 9 X 11 pan. Baked for 1 hour. Rave reviews from all that tried it.

awesome, from a first time rhubarb user! I used 5 cups as well (need to work on my rhubarb judgment), and the second time 4 cups with a handful of frozen raspberries from last fall. baked for an...

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