Rhubarb Crisp
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5.0
3 reviews
Excellent
Rhubarb Crisp
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If you're lucky enough to find rhubarb this season, be sure to make this easy Rhubarb Crisp. With a crunchy nut topping and plenty of fresh rhubarb tossed in sugar, it's a not-too-sweet treat that's perfect for spring.
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Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats (see note 1)
- 1/2 cup light brown sugar
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the rhubarb crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups chopped rhubarb (about 32 ounces or 2 pounds, see note 3)
- vanilla ice cream for serving, optional
Instructions
- To make the topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add rhubarb and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Notes
- Rolled oats: These flat oats are also known as "old-fashioned" oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to omit them. I’ve also tested with raw pecans and raw cashews, and they were both excellent.
- Rhubarb: Rhubarb looks like bright red stalks of celery, but it has a strong, tart flavor that tastes great in applications where it's cooked with sugar (think jams, pies, and other fruit desserts).
- Yield: This recipe makes about 6 cups of Rhubarb Crisp, enough for 8 servings, 3/4 cup each (plus ice cream).
- Storage: Cover the Rhubarb Crisp with foil or plastic wrap and refrigerate for up to 4 days.
Nutrition Information
Show Details
Serving
0.75 cups
Calories
405kcal
(20%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
206mg
(9%)
Potassium
186mg
(5%)
Fiber
5g
(20%)
Sugar
43g
(86%)
Vitamin A
417IU
(8%)
Vitamin C
11mg
(12%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (3/4 cup each)
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 0.75 cups | |
| Calories | 405kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 206mg | 9% |
| Potassium | 186mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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