Homemade Rhubarb Crisp Recipes
RHUBARB CRISP
Provided by Nancy Fuller
Categories dessert
Time 1h5m
Yield 6 to 9 servings
Number Of Ingredients 14
Steps:
- For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
- Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
- For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.
RHUBARB CRISP
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB CRISP
This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
- Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
- Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.
Nutrition Facts : ServingSize 1 Serving
RHUBARB CRISP
A satisfying dessert. You can substitute apples for the rhubarb. Either is great with a scoop of ice cream!
Provided by GILLETTE
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
- In a large bowl, combine rhubarb, sugar, oats, 1 teaspoon flour, cinnamon and brown sugar. Stir until well combined and pour into prepared baking dish.
- In small bowl, stir together 3/4 cup flour, baking soda and salt. Blend in margarine until all flour is incorporated. Sprinkle over rhubarb mixture.
- Bake 30 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 65.9 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 283.2 mg, Sugar 51.8 g
EASY RHUBARB CRISP
Simply the best classic rhubarb crisp recipe. This simple and delicious rhubarb crisp is made without oats and uses a 9x13 pan.
Provided by Jennifer Pallian BSc, RD
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
RHUBARB CRISP
This sweet and tart Rhubarb Crisp has a filling made with fresh or frozen rhubarb covered generously with a simple oat crisp topping! It's an easy, delicious treat, especially when served warm with a scoop of vanilla ice cream!
Provided by Amy Nash
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine the rhubarb, sugar, cornstarch and lemon juice in an 8x8 or 9x9 baking dish. Toss to evenly distribute the sugar and cornstarch with the rhubarb.
- In a large bowl, mix the butter into the oats, flour, cinnamon, and salt using a fork or your hands until it resembles pea-sized crumbs. Add chopped nuts, if using.
- Sprinkle the crisp topping over the rhubarb filling, then bake for 35-40 minutes until the filling is bubbling and the crisp topping is lightly browned.
- Cool for at least 15 minutes before serving with vanilla ice cream.
Nutrition Facts : Calories 403 kcal, Carbohydrate 59 g, Protein 5 g, Fat 17 g, SaturatedFat 3 g, Sodium 288 mg, Fiber 4 g, Sugar 33 g, UnsaturatedFat 14 g, ServingSize 1 serving
EASY RHUBARB CRISP
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g
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- Preheat oven to 375°. In a 10” skillet or in a square baking dish, toss rhubarb with filling ingredients until evenly incorporated.
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- In a large bowl, stir together rhubarb, granulated sugar and corn starch (*if using fresh rhubarb, use only 2 tbsp corn starch). Pour into the prepared pan.
- In a large bowl, combine butter, brown sugar, oats, and flour until crumbly (use a pastry cutter, a fork, your hands -- whatever works!). Spread over rhubarb in pan and press down lightly.
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- Pour into the bottom of a 9 x 13 pan.Step 2: Mix together the remaining brown sugar, flour, and oatmeal.
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- To prepare the filling: toss together the rhubarb, sugar, flour and cinnamon in a large bowl until all the rhubarb is thoroughly coated. Transfer into an 8×8″ baking dish.
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- Clean and chop the rhubarb. Add to a large bowl with lemon juice, sugar, and cornstarch. Toss until well coated. Pour contents into a 10 inch skillet.
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