Rhubarb Crisp Recipe

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 5 cups Rhubarb, Cubed Into 1/2 Pieces; 1 cup Sugar; 3 Tablespoons Flour; FOR THE CRISP:; 1-1/2 cup Rolled Oats; 1-1/2 cup Brown Sugar; 3/4 cups Flour; 1/4 teaspoons Nutmeg; 1/2 teaspoons Cinnamon; 3/4 cups Butter, Melted; 3/4 cups Chopped Walnuts

Servings: persons

FOR THE FILLING:
5 cups Rhubarb, Cubed Into 1/2 Pieces
1 cup Sugar
3 Tablespoons Flour
FOR THE CRISP:
1-1/2 cup Rolled Oats
1-1/2 cup Brown Sugar
3/4 cups Flour
1/4 teaspoons Nutmeg
1/2 teaspoons Cinnamon
3/4 cups Butter, Melted
3/4 cups Chopped Walnuts

1
["Preheat oven to 350 F.", "For the filling: Place rhubarb, sugar and flour in a large bowl and stir to combine. Set filling aside.", "For the crisp: In a separate bowl add the rolled oats, brown sugar, flour, nutmeg, cinnamon, melted butter and nuts. Mix together until everything is incorporated.", "In an 8"" x 11/2"" round baking dish, press half of the crisp mixture into the bottom. Pour the rhubarb mixture right on top. Sprinkle the remaining crisp right over rhubarb.", "Place baking dish on a sheet pan lined with aluminum foil for easy clean up. Bake for 50-60 minutes until rhubarb is soft and crumble is ""GBD"" (golden, brown and delicious).", "Devour immediately, if not sooner! I recommend topping this with a good quality vanilla bean ice cream."]

959

kcal

Calories

Fat

121

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: FOR THE FILLING:, 5 cups Rhubarb, Cubed Into 1/2 Pieces, 1 cup Sugar, 3 Tablespoons 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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