Rhubarb And Pineapple Crumble Recipes

RHUBARB-PINEAPPLE CRISP

Steps:

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

GLENN'S RHUBARB CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
• Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
• Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

PINEAPPLE-RHUBARB STREUSEL DESSERT

Steps:

• In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.

RHUBARB AND PINEAPPLE CRUMBLE

Steps:

• Pre-heat your oven to gas mark 5 (190C/375F).
• Get out an oven dish, I used a 40x27cm Pyrex roaster.
• Combine together the white sugar, plain flour and vanilla extract.
• Peel, core and separate your pineapple into chunks.
• Wash the rhubarb and remove both ends.
• Cut into one inch thick pieces.
• Add the pineapple and rhubarb to your filling mixture.
• Combine well.
• Pour this into your oven dish.
• Combine.
• Pour into oven dish.
• Combine together the four ingredients for your topping.
• Rub together by hand until you have a crumble consistency.
• Sprinkle this over the top of your rhubarb and pineapple mixture.
• Bake for approximately 40 minutes, checking around 35 minutes to avoid burning the topping.
• Serve and enjoy!

RHUBARB CRUMBLE

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

EASY RHUBARB CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
• Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
• Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
• Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

RHUBARB & APPLE CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
• Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.

RHUBARB PINEAPPLE CUSTARD PIE

Steps:

• Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
• Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
• Strain rhubarb well.
• With wooden spoon, add pineapple and rhubarb to batter and mix.
• Pour into uncooked pie shell.
• Mix topping ingredients with a fork and sprinkle over uncooked pie.
• Bake at 375° for 50-60 minutes or until set.
• Top with whipped cream if desired.

PINEAPPLE-RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
• In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
• Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

RHUBARB CRUMBLE

Steps:

• Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.

PINEAPPLE RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 350.
• Combine rhubarb and cornstarch, set aside.
• Roll out pie crust into 8 inch pie plate.
• Pour rhubarb and cornstarch mixture into prepared crust.
• Combine sugar and Splenda; sprinkle over rhubarb mixture.
• Top evenly with drained pineapple.
• Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
• Sprinkle topping over pineapple.
• Cover edges of pie with foil and bake at 350 for 25 minutes.
• Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
• Cool completely on wire rack. Store leftovers in fridge.