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Rhubarb is a tangy counterpart for sweet raspberries in this fruit crumble recipe. For a nutty flavor and a boost of nutrition, this healthy dessert uses whole-grain rye flour and toasted pecans. Serve the crumble with your favorite vanilla frozen yogurt or a dollop of whipped cream.

Source: EatingWell Magazine, March/April 2015


Recipe Summary

1 hr 30 mins

Nutrition Profile:





Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-13-inch glass or ceramic baking dish with cooking spray.

  • To prepare filling: Combine rhubarb, raspberries, granulated sugar, cornstarch and vanilla in the prepared baking dish. Let stand while you make the topping.

  • To prepare topping: Combine all-purpose flour, rye flour (if using), brown sugar, baking powder and salt in a mixing bowl. Pinch butter into the flour mixture with your fingertips until it is pea-sized. Squeeze a handful of dough firmly in your palm, then crumble it coarsely over the rhubarb mixture. Continue with the rest of the mixture until the fruit is evenly covered. Sprinkle with pecans.

  • Bake until the fruit is bubbling and the topping is golden brown, about 50 minutes. Let cool for 10 minutes before serving.

Nutrition Facts

about 2/3 cup
281 calories; protein 2.9g; carbohydrates 39.2g; dietary fiber 4.3g; sugars 23.7g; fat 13.6g; saturated fat 6.3g; cholesterol 24.4mg; vitamin a iu 392.7IU; vitamin c 12.7mg; folate 32.3mcg; calcium 131.4mg; iron 1mg; magnesium 28.1mg; potassium 371.9mg; sodium 173.2mg; thiamin 0.1mg; added sugar 21g.

1/2 starch, 1 1/2 other carbohydrate, 1/2 fruit, 2 1/2 fat