Rhubarb Raisin Crisp Recipes

EASY RHUBARB CRISP

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 CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

RHUBARB CRISP

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

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.

MOM'S RHUBARB CRISP

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.

RHUBARB CRISP

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 RAISIN CRISP

Steps:

• In a large bowl, combine rhubarb and 2 tablespoons flour; transfer to a greased 8-in. square baking dish. Sprinkle with raisins. Combine the sugar, cinnamon and salt; sprinkle over raisins. , Combine the brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375° for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired.

RHUBARB RAISIN CRISP

Steps:

• Combine rhubarb and 2 Tbls. of flour; place in greased 8-in. square pan. Sprinkle with raisins.
• Combine brown sugar, cinnamon, and salt; sprinkle over raisins.
• Combine oats and remaining flour; cut in butter until crumbly. Sprinkle over top.
• Bake at 375 degrees F for 40-45 minutes or until golden brown.
• Serve warm with ice cream if desired.