Rhubarb Crisp Recipe

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup roughly chopped walnuts; 1/4 cup old fashioned oats (not instant); 1/4 teaspoon cinnamon; 3/4 cup flour; 1/3 cup light brown sugar; 1 tablespoon sugar; 4 tablespoons unsalted butter; 2 1/2 pounds rhubarb, cut into 1/2-inch pieces; 1/2 cup plus 2 tablespoons sugar; 3 tablespoons all-purpose flour

Servings: persons

1/4 cup roughly chopped walnuts
1/4 cup old fashioned oats (not instant)
1/4 teaspoon cinnamon
3/4 cup flour
1/3 cup light brown sugar
1 tablespoon sugar
4 tablespoons unsalted butter
2 1/2 pounds rhubarb, cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour

1
Preheat oven to 400 degrees.
2
Set rack in the center of the oven.
3
Prepare the topping by placing all of the topping ingredients into a food processor.
4
Pulse or mix until the mixture is crumbled to the size of small peas; do not over process.
5
Set aside.
6
Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly.
7
Spread crisp topping over entire surface.
8
Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes.
9
Serve warm or room temperature, plain or a la mode.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup roughly chopped walnuts, 1/4 cup old fashioned oats (not instant), 1/4 teaspoon cinnamon, 3/4 cup flour, and more.

Yes, Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crisp

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