Nutritional Info

Nutrition Facts

Serving Size 1 (204g)

Calories 449
Calories from Fat 231 (51%)
Amount Per Serving %DIV
Total Fat 25.7g 40%
Saturated Fat 11.7g 59%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 182.6mg 61%
Sodium 173.2mg 8%
Potassium 294.3mg 6%
Total Carbohydrate 16.5g 5%
Dietary Fiber 1.6g 7%
Sugars 5.7g
Protein 31.1g 62%

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Recipe Description
In my final year at boarding school, a weekly cookery class was part of the curriculum. I don't remember much about what we learned, although I do recollect that nothing ever seemed to turn out the way it was intended. However, our teacher, Sister Agatha, came through with one winning recipe. Her crumble was a sensation and is still one of my favorite desserts. Its secret lies in the generous proportions of butter and sugar. The charm is, it's very straightforward to prepare and virtually foolproof.  Serve with whipped cream or custard.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1/2 Tablespoon(T)  cinnamon
1/2 Cup(c)  sugar
2 Tablespoon(T)  lemon juice
1 Pound(lb)  rhubarb, washed and cut into 1 inch cubes
6 Ounce(oz)  butter, cut into small pieces
1 1/2 Cup(c)  dark brown sugar
1 1/2 Cup(c)  flour
1 Pinch(pn)  salt


Preheat the oven to 300 degrees F. Put the flour and brown sugar in a mixing bowl. Add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Put the rhubarb in a pie or souffle dish and sprinkle it with lemon juice, sugar and cinnamon. Heap the crumble mixture on top, pressing it down gently. Make sure that all the rhubarb is covered. Bake in the oven for 20 minutes or until the crumble is gold and the rhubarb is beginning to bubble up around the edges. Serve hot or cold.

Additional notes

Crumble is also delicious made with plums, apples or apricots. If you substitute any of these fruits, use slightly more lemon juice.

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