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–+ servings
Rhubarb crisp in glass with scoop of vanilla ice cream

Rhubarb Crisp Recipe

Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 351
Author Christina Conte
A deliciously simple, traditional baked dessert with the sweet-tart flavor of rhubarb.

Equipment

Ingredients

Filling:

  • ⅔ cup sugar (more or less as desired)
  • 2 tsp corn starch
  • 8 cups rhubarb (chopped)
  • 1 Tbsp lemon juice (freshly squeezed)

Topping:

  • ½ cup butter (one stick)
  • ¾ cup all purpose flour
  • 1 cup rolled oats (I prefer old fashioned, but quick are okay)
  • ½ cup brown sugar
  • ¼ cup white sugar
US Customary - Metric

Instructions

  • Preheat oven to 375˚F  (190˚C)

Prepare the Rhubarb Filling:

  • Put the rhubarb into a large bowl, and mix the corn starch with the sugar in a small bowl.
  • Add the lemon juice to the rhubarb. Next add the sugar and toss to mix evenly. Place the mixture into a pie or baking dish, and set aside.

Make the Topping:

  • Cut the cold butter into small pieces and then rub into the flour with your hands until it forms small crumbs.
  • Add the sugars, and oats to the crumble mixture in the bowl and mix well.

Assemble and Bake the Rhubarb Crisp:

  • Spread the crisp topping evenly over the rhubarb. Place into preheated oven for about 30 minutes.
  • After half an hour, turn the dish for more even baking. Bake for another 10 to 15 minutes or until the topping is golden brown, and the filling is bubbling.
  • Serve rhubarb crisp when still hot or warm (it's also good at room temperature) on its own or with a scoop of ice cream, cream or custard. (See custard recipe below this card.)

Notes

I recommend a scale for best results.

Nutrition

Serving: 1 | Calories: 351kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 425mg | Fiber: 4g | Sugar: 38g | Vitamin A: 479IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 1mg
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