Ingredients for Rhubarb Buckle
- Fresh Rhubarb
- ¾ cup granulated sugar
- Ginger Ale
- 2 tablespoons cornstarch
- Gingerroot
- ½ cup brown sugar
- Oatmeal
- Unbleached White Flour
- Unsalted Butter
- Ground Cinnamon
- Ground Cardamom
- Ground Cloves
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How to Make Rhubarb Buckle
- Preheat oven to 350°F (175°C). Grease and flour an 8x11 inch baking pan.
- In a large bowl, gently toss together 4 cups chopped rhubarb, ¾ cup granulated sugar, ½ cup ginger ale, 2 tablespoons cornstarch, and 1 teaspoon grated fresh ginger. Ensure the cornstarch is fully dissolved.
- Pour the rhubarb mixture into the prepared baking pan.
- In a separate bowl, combine 1 cup all-purpose flour, ½ cup rolled oats, ½ cup brown sugar, ½ cup chopped pecans (optional), ½ teaspoon ground cinnamon, ½ teaspoon salt, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb mixture.
- Bake for 60-70 minutes, or until the topping is golden brown and the rhubarb is bubbly and tender. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let cool slightly before serving warm with ginger ice cream or whipped cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
293g
Fat
44g
Carbs
31g
