Rhubarb Crisp
User Reviews
5
Rhubarb Crisp
Description
This recipe mixes diced rhubarb with sugar, flour, and vanilla extract for the filling, which provides sweetness and thickening. The topping combines flour, rolled oats, brown sugar, almond meal, butter, cinnamon, and salt; worked until crumbly and evenly sprinkled over the fruit. Baking at 350°F for about 40 minutes allows the topping to brown and the rhubarb to bubble, melding tartness and sweetness.
The crisp topping offers a contrast of textures from buttery crumbles and oats to the soft, simmered rhubarb beneath. The almond meal adds a subtle nuttiness enhancing the overall flavor. Serving warm with vanilla ice cream or homemade vanilla sauce complements the tart rhubarb filling with creamy sweetness.
Ingredients
- 6 cups rhubarb fresh or frozen (if frozen let thaw and drain first, diced
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract quality pure
- For the topping:
- 1/2 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup brown sugar packed
- 1/4 cup almond meal (highly recommended but if you don't have any simply omit it)
- 1/2 cup butter cubed, unsalted
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat to 350 F. Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat and then spread the mixture out in a buttered 13x9 inch baking dish.
- In a large bowl add the flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter). Sprinkle evenly over the rhubarb.Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling. Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices. Serve warm with a scoop of vanilla ice cream or homemade vanilla sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 87g | 29% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 116mg | 5% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 59g | 118% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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