Rhubarb and Apple Crumble

Rhubarb and Apple Crumble

"A delicious sweet-tart filling combining fresh or frozen rhubarb with sliced fresh apples and a hint of lemon juice. The fruit mixture is topped with oats, nuts and raisins before baking. Serve warm with fat-free whipped topping or frozen yogurt."
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servings 187 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine apples, rhubarb, 1/2 cup Equal(r) Spoonful* and cornstarch. Place in 1-1/2 quart casserole dish.
  2. Combine water, lemon juice and lemon peel. Pour over fruit mixture. Cover and bake in preheated 400 degree F oven 20 to 25 minutes or until fruit is tender. Meanwhile, combine oats, raisins, nuts, 1/3 cup Equal(r) Spoonful**, butter and cinnamon until well blended.
  3. Remove cover from fruit mixture. Sprinkle with oats mixture. Return to oven and bake, uncovered, an additional 8 to 10 minutes or until topping is crisp. Serve warm with frozen yogurt, ice cream or whipped topping, if desired.


  • * May substitute 12 packets Equal(r) sweetener
  • ** May substitute 8 packets Equal(r) sweetener


Read all reviews 3
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This recipe is great to use frozen fruit with, as the cornstarch helps absorb the extra liquid during baking. We also used white sugar instead of Equal, and it turned out fine.

I am a diabetic and was looking for a company dessert that I coulld enjoy too......this was a hit with all! Will make this often.

This is a wonderful recipe. Instead of the equal, I used a mixture of soft brown sugar and raw sugar. It turned out really well. What's nice is that the fruit is baked in the oven first, with...

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