Royal Rhubarb Crisp Recipes

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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

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

ROYAL RHUBARB CRISP



Royal Rhubarb Crisp image

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

Provided by Karen Martin

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

4 cups chopped rhubarb
¾ cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
½ (10 ounce) package frozen sliced strawberries
1 cup rolled oats
⅓ cup brown sugar
¼ cup sifted all-purpose flour
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
  • Stir strawberries into the rhubarb mixture; spread into a casserole dish.
  • Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
  • Bake in preheated oven until set, about 45 minutes.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 43.6 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 3.8 g, Sodium 192.3 mg, Sugar 29.2 g

STONEY'S FAMOUS RHUBARB CRISP



Stoney's Famous Rhubarb Crisp image

We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.-Stoney's Restaurant, Mankato, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 cup sugar
3/4 cup all-purpose flour, divided
3/4 teaspoon ground cinnamon
4 cups chopped fresh or frozen rhubarb
3/4 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter, melted

Steps:

  • In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.

Nutrition Facts : Calories 198 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 128mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.

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

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



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

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



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)

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.

Nutrition Facts : Calories 235 g, Fat 8 g, Protein 2 g

CLASSIC RHUBARB CRISP



Classic Rhubarb Crisp image

This is a family favourite. It's not fancy but it sure is good and there are very few dishes to clean up afterwards -- a definite bonus for me!

Provided by Sackville

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups rhubarb, cut up
1 cup sugar
1 egg, beaten
2 tablespoons flour
1/4 teaspoon mace
1/4 cup butter or 1/4 cup margarine
1/3 cup brown sugar
2/3 cup flour

Steps:

  • Combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate.
  • Combine the remaining ingredients to make a crumbly mixture.
  • Cover the rhubarb with this mixture.
  • Bake at 375 F for about a half hour, or until rhubarb is tender.
  • Serve warm with cream.

Nutrition Facts : Calories 492.9, Fat 13.2, SaturatedFat 7.8, Cholesterol 77, Sodium 128.9, Carbohydrate 91.2, Fiber 2.3, Sugar 68.8, Protein 5.1

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