5 from 818 votes
Rhubarb Crisp
Rhubarb Crisp features tart rhubarb chunks coated with sugar, flour, and cinnamon, topped with a crumbly mixture of oats, brown sugar, flour, butter, and optional coconut flakes or nuts. Baking until bubbly and golden delivers a tender, slightly tangy fruit filling beneath a crisp, cinnamon-spiced topping. It can be enjoyed warm with ice cream or cream.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
servings
Calories:
317 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 317
% 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.