Rhubarb Crisp – a delicious recipe with flour, sugar, brown sugar, almonds, ground cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, almonds, lemon peel, 1/2 teaspoon cinnamon, and the salt. With a mixer fitted with a paddle attachment, at low speed, or with your fingers, beat or rub in butter until mixture forms coarse crumbs and begins to come together.
2
In large bowl, mix rhubarb, remaining 3/4 cup granulated sugar, and remaining 1/4 teaspoon cinnamon. Pour into an 8-inch square baking pan and spread level. Sprinkle evenly with flour mixture.
3
Bake in a 375u00b0 regular or convection oven until juices are bubbly and topping is golden brown, 45 to 50 minutes (40 to 45 minutes in convection oven).
4
To toast the almonds, spread them in a baking pan and bake in a 350u00b0 oven until golden under skins, 8 to 10 minutes.
665
kcal
Calories
32
g
Fat
91
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1/2 cup chopped toasted almonds (see notes), 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.
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