Recipe By Shanelle
Rating
Published Jun 19th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 16 servings Calories 280.1

This dish is a big hit at my house, especially served warm with ice cream.

Recipe Ingredients

  • 5 cups chopped rhubarb
  • 1 cup chopped peach
  • 1 ½ cups white sugar, or to taste
  • ¼ cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup quick oats
  • 1 ½ cups all-purpose flour
  • ¾ cup butter

Cooking Directions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
  3. 3 Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
  4. 4 Bake in the preheated oven until golden brown on top, about 45 minutes.

Nutrition Facts

  • Calories 280.1
  • Carbohydrate 48.3 g
  • Cholesterol 22.9 mg
  • Fat 9.2 g
  • Fiber 1.6 g
  • Protein 2.5 g
  • Saturated Fat 5.6 g
  • Sodium 67.6 mg
  • Sugar 33.1 g

Reviews

  1. Whole family thought it was delicious!! Had a lot of peaches on hand though so I used 3 c. of peaches and 3 c. of Rhubarb with 1 c. of jumbo blueberries 1 tsp cinnamon and 1tsp vanilla. Loved the topping....perfect!!!!! Thanks for sharing this recipe!!
  2. I made this exactly as the recipe called for and it turned out fabulous. It was a great dessert for our family dinner of six adults served with French vanilla ice cream. There was just enough left over for my husband who declared this was his new all-time favorite dessert!
  3. Filling was perfect consistency but the crumble was not what should be expected.
  4. Very good. I only had 3 cups of rhubarb so used 3 cups of frozen mango since I didn't have peaches.
  5. I added 1 tsp cinnamon and 1/2 tsp nutmeg and 1/2 tsp vanilla extract. I might do heaping tsps next time. Tasty base recipe to use.
  6. Needing to use up rhubarb in my freezer, I came across this recipe. Not having tried this combination of rhubarb and peaches, we found it delicious! There is quite a bit of topping on this dessert, so the next time I make it, I am going to add another cup of peaches to mix. We - Read more ...
  7. Absolutely delicious - my neighbor gave me some rhubarb and I have never baked with rhubarb - was very good - I did cut out 1/2 cup of sugar was still delicious
  8. Great recipe. I used a few more peaches but would cut back the sugar to 1 cup next time it was plenty sweet.
  9. I had less rhubarb and more peaches so I used 3 cups of each (still equaled the same 6 cups of fruit). I increased the sugar to 2 cups in an effort to counteract the sourness of the rhubarb but in hindsight I think I would leave out the extra half-cup of sugar next time - Read more ...
  10. I have made this and really like it. reminds me of Apple Betty
RedCipes