Trishs Rhubarb Crisp Recipes
RHUBARB CRISP
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
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
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
MOM'S RHUBARB CRISP
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
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.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g
STONEY'S FAMOUS RHUBARB CRISP
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
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.
GRANDMA ETHEL'S RHUBARB CRISP
Rhubarb is defined as 'the nectar of the gods,' well at least for our family. Long winters are tamed by beautiful springs, and there's no better or more welcome gift from Mother Nature than rhubarb. This is a family favorite and I hope you enjoy it as much as we do.
Provided by Darwin
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish.
- Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture.
- Bake in the preheated oven until golden brown and bubbling, about 1 hour.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 69.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 88.5 mg, Sugar 47.4 g
INDIVIDUAL RHUBARB CRISPS
Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
- In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.
BROWNED-BUTTER RHUBARB CRISP
Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your refrigerator. This recipe highlights one of spring's finest flavors: rhubarb. It is often paired with berries, but here, rhubarb shines on its own, with tart, puckery flavor and gorgeous color. Browned butter and almonds add toasty, nutty notes to the topping, making this an almost-effortless, high-impact dessert. You may notice that 2 tablespoons of the butter aren't browned; they are added to the hot browned butter to cool it down a bit so that you can use it immediately. Feel free to swap an equal amount of rolled old-fashioned oats for the almonds in the topping. Serve this cozy dessert with whipped cream or ice cream, if you like.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Meanwhile, brown the butter: Melt 1/2 cup/113 grams of the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, a few minutes. Transfer the butter to a medium heatproof bowl. Cut the remaining butter into 2 pieces and add it to the bowl with the hot butter. Stir occasionally until all the butter melts.
- Add the flour, brown sugar, almonds and salt to the butter, and stir together until evenly combined and clumps form. You may need to use your fingers to do the last bit of mixing.
- Prepare the rhubarb: In a 9-by-9-inch (or 9-inch round) baking dish, combine the rhubarb, granulated sugar, flour, vanilla paste, orange zest and a pinch of salt. Stir until combined and evenly mixed. Press the rhubarb gently into the pan, then scatter the crumble evenly over the top.
- Bake until the topping is deep golden brown and the rhubarb juices are bubbling, 55 to 65 minutes. Cool slightly, then serve warm with ice cream or lightly sweetened whipped cream. Store any leftovers in an airtight container in the fridge for up to 2 days. The topping will soften as it sits.
GRANDMA'S RHUBARB CRISP
One of many treasured recipes I found in my Grandma's recipe box. It's easy to make and tickles the taste buds.
Provided by PuglyDuckling
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In bowl combine sugar, 1 T flour and cinnamon.
- Add rhubarb; toss.
- Place in a greased 9x13 inch baking dish.
- In bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter.
- Sprinkle over rhubarb.
- Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.
TRISH'S RHUBARB CRISP
Number Of Ingredients 13
Steps:
- TOPPING: Mix first 5 ingredients. Rub in butter until mixture begins to clump together. Mix in nuts. Topping can be made ahead, chilled and taken to camp.FILLING: Line Dutch (10-inch or 12-inch) with foil. Combine filling items in a large bowl and toss to coat. Transfer mixture into dutch oven. Sprinkle topping evenly over fruit. Bake until fruit is tender or topping is crisp (about 45 minutes). Cool 20 minutes. Serve warm. You can also bake it in a 8 x 8 x 2-inch glass baking dish in 400°F oven for 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream or frozen yogurt.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts
Nutrition Facts : Nutritional Facts Serves
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