Rhubarb Crisp Crunch Recipes

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MOM'S RHUBARB CRISP



Mom's Rhubarb Crisp image

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter
Calories298.6 calories
Carbohydrate49.4 g
Cholesterol27.1 mg
Fat11 g
Fiber2 g
Protein2.5 g
SaturatedFat6.6 g
Sodium82 mg
Sugar35.4 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
  • Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
  • Bake in preheated oven until rhubarb layer is set, about 45 minutes.

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

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

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract
Calories329.1 calories
Carbohydrate59.2 g
Cholesterol24.4 mg
Fat9.8 g
Fiber2 g
Protein2.7 g
SaturatedFat5.9 g
Sodium75 mg
Sugar42 g

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.

RHUBARB CRUNCH



Rhubarb Crunch image

A childhood favorite. We ate it with milk or vanilla ice cream!

Provided by Carol

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 55m

Yield 12

Number Of Ingredients 7

3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 ½ cups all-purpose flour
1 cup butter
Calories365.8 calories
Carbohydrate54 g
Cholesterol40.7 mg
Fat16 g
Fiber1.7 g
Protein3.2 g
SaturatedFat9.8 g
Sodium116.1 mg
Sugar34.9 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
  • In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
  • Bake in preheated oven for 40 minutes. Serve hot or cold.

RHUBARB CRISP



Rhubarb Crisp image

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

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
ServingSize1 Serving

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.

RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Provided by Michelle Davis

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 8

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
Calories252.7 calories
Carbohydrate38.1 g
Cholesterol27.1 mg
Fat10.8 g
Fiber1.7 g
Protein2.3 g
SaturatedFat6.6 g
Sodium77.7 mg
Sugar24.6 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  • Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  • Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

RHUBARB CRUNCH



Rhubarb Crunch image

"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups sliced fresh or frozen rhubarb
TOPPING:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Few drops red food coloring, optional

Steps:

  • In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

RHUBARB CRISP



Rhubarb Crisp image

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

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional
Calories 320 calories
Fat12g fat (7g saturated fat)
Cholesterol31mg cholesterol
Sodium124mg sodium
Carbohydrate52g carbohydrate (36g sugars
Fiber3g fiber)
Protein3g protein.

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.

RHUBARB CRISP



Rhubarb Crisp image

Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 8

2 pounds rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon
Ice cream, for serving (optional)
Calories235 g
Fat8 g
Protein2 g

Steps:

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
  • In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
  • Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

RHUBARB CRISP



Rhubarb Crisp image

Provided by Nancy Fuller

Categories     dessert

Time 1h5m

Yield 6 to 9 servings

Number Of Ingredients 14

Unsalted butter, for buttering the baking dish
4 cups 1/2-pieces rhubarb
3/4 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 lemon, juiced
Pinch kosher salt
1 cup all-purpose flour
1 cup brown sugar (light or dark)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup rolled oats
Pinch kosher salt
Ice cream for serving, optional

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 CRUNCH



Rhubarb Crunch image

Make and share this Rhubarb Crunch recipe from Food.com.

Provided by Ed Paulhus

Categories     Dessert

Time 1h20m

Yield 1 9X9 pan, 9 serving(s)

Number Of Ingredients 10

1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup margarine, melted
1 teaspoon cinnamon
4 cups rhubarb, chopped
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Steps:

  • Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
  • Cover with chopped rhubarb.
  • Combine sugar, cornstarch, and water.
  • Cook until thick and clear in a small saucepan.
  • Remove from heat and add vanilla.
  • Pour over rhubarb. Top with remaining crumbs.
  • Bake at 350°F for 1 hour.

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