Rhubarb Crisp
User Reviews
5
Rhubarb Crisp
Description
This Rhubarb Crisp combines fresh rhubarb pieces mixed with sugar, flour, and cinnamon to balance its natural tartness. The mixture is topped with a crumbly blend of rolled oats, brown sugar, flour, butter, cinnamon, and optionally coconut flakes or nuts, which provide texture and a toasted, nutty flavor when baked. The filling thickens as it bakes, bubbling beneath a golden brown, crisp topping.
The dish is baked at 375°F until the crisp topping is golden and the rhubarb filling is bubbly, typically 30 to 35 minutes. The topping's oats add chewiness contrasting with the tender fruit, while cinnamon ties the elements with a warm spice note. Cooling allows the filling to set slightly, improving slicing and serving.
Rhubarb Crisp is commonly served as a dessert, especially topped with a scoop of vanilla ice cream or a dollop of cream, which mellows the tartness and complements the textures. Variations incorporate strawberries for strawberry rhubarb crisp or added spices like ground ginger for complexity.
The recipe can be prepared ahead and refrigerated for up to three days before baking. To warm leftovers, rebake briefly until heated through. Flour in the filling can be substituted with cornstarch to adjust thickness. These adjustments allow some flexibility while maintaining the dish’s character.
Ingredients
- 6 cups rhubarb
- ⅔ cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon cinnamon
Crumb Topping
- ¾ cup rolled oats
- ¾ cup brown sugar packed
- ⅓ cup all-purpose flour
- ⅓ cup butter unsalted
- ⅓ cup coconut flakes or chopped nuts, optional
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- Rinse the rhubarb to remove dirt or debris and discard the leaves. Cut into ½-inch pieces. If the stalks are very thin, cut them into ¾-inch pieces.
- In a medium bowl, combine rhubarb, white sugar, 3 tablespoons flour, and cinnamon. Toss well to coat and transfer to the baking dish.
- In a medium bowl, combine oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter until it is well mixed and it begins to stick together. Sprinkle the topping over the rhubarb mixture.
- Bake for 30 to 35 minutes or until the rhubarb filling is bubbly and the topping is golden brown.
- Cool for at least 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.
Notes
- For a strawberry rhubarb variation, use 3 cups each of strawberries and rhubarb and increase filling flour to ⅓ cup.
- Additional spices like ground ginger can enhance the fruit filling flavor.
- Flour in the filling can be replaced with 1½ tablespoons of cornstarch to adjust thickness.
- Prepare and refrigerate the crisp up to 3 days before baking for convenience.
- Reheat by baking at 375°F for about 15 minutes before serving to warm through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317 | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 85mg | 4% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 91mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
