Microwave Rhubarb Crumble
A quick and easy microwave rhubarb crumble with a sweet oat topping, perfect for a warm dessert that highlights tangy rhubarb flavor, ideal for cozy gatherings.
Ingredients
Instructions
- Cut rhubarb into a greased square glass baking dish.
- Sprinkle the rhubarb with white sugar.
- Microwave on High for 8 minutes.
- Mix melted shortening, brown sugar, flour, oatmeal, salt, and soda until crumbly.
- Spread the crumble mixture over the cooked rhubarb.
- Microwave on High for an additional 8 to 10 minutes, avoiding overbaking.
- Serve warm with cream.
Tips & Substitutions
For a twist, consider adding a dash of cinnamon or nutmeg to the crumble mixture. If you're short on oatmeal, crushed nuts can be a great substitute. Ensure the rhubarb is tender after the first microwave round; if not, add an extra minute. Adjust sugar based on the tartness of the rhubarb. If you prefer a vegan version, swap melted shortening for coconut oil.
Serving Suggestions
Serve the rhubarb crumble warm, ideally topped with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with 'Grandma Bea'S' Cabbage Slaw for a more substantial meal. Enjoy it as a delightful dessert or a sweet breakfast treat alongside a hot cup of tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the crumble in the microwave for about 30-60 seconds or until warmed through. Alternatively, you can bake it in a preheated oven at 350°F for about 10-15 minutes to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Rhubarb Crumble contains roughly 828 calories, with 9g protein, 99g carbohydrates, and 47g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well! Just thaw it beforehand and drain excess moisture to prevent the crumble from becoming soggy. You may need to adjust the cooking time slightly because frozen rhubarb may take longer to soften.
What can I use instead of shortening?
You can substitute melted butter or coconut oil for shortening in this recipe. Both alternatives will give a delicious flavor and texture to the crumble topping, enhancing the overall taste of the dish.
How do I know when the crumble is done cooking?
The crumble is done when the topping is golden brown and the rhubarb is bubbling around the edges. Be cautious about overcooking, as the rhubarb can become too mushy. Check it at the 8-minute mark and adjust the time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).