Rhubarb Crisp Recipe

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. sliced rhubarb; rind and juice of 1 lemon; 4 c. granulated sugar; 2 Tbsp. flour; 1/8 tsp. nutmeg; 2 Tbsp. unsalted butter; 1 c. flour; 1/4 c. unsalted butter; 1/4 c. dark brown sugar; 1 tsp. ground cinnamon; 1/4 tsp. nutmeg; 1/4 c. quick cooking oatmeal

Servings: persons

6 c. sliced rhubarb
rind and juice of 1 lemon
4 c. granulated sugar
2 Tbsp. flour
1/8 tsp. nutmeg
2 Tbsp. unsalted butter
1 c. flour
1/4 c. unsalted butter
1/4 c. dark brown sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 c. quick cooking oatmeal

1
Set oven to 400u00b0.
2
Butter large baking dish.
3
In a bowl, toss together rhubarb (cut into 1-inch chunks), lemon rind and juice, sugar, flour, nutmeg and butter (cut into tiny pieces).
4
Transfer this mixture to baking dish.
5
Cover with topping made by mixing together in a bowl and using a pastry blender, the flour, cut up unsalted butter, brown sugar, spices and oatmeal.
6
Bake 35 to 40 minutes or until mixture is bubbling and top is golden brown.

1392

kcal

Calories

Fat

307

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 12 ingredients. The key ingredients include: 6 c. sliced rhubarb, rind and juice of 1 lemon, 4 c. granulated sugar, 2 Tbsp. 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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