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:; 1 cup Sugar; 2 Tablespoons Cornstarch; 1 cup Water; 1 teaspoon Vanilla; 4 cups Fresh Rhubarb, Cut Up; FOR THE TOPPING:; 1/2 cups Whole Wheat Flour; 1/2 cups Rolled Oats; 1/4 cups Splenda Brown Sugar; 1-1/2 teaspoon Cinnamon; 1/4 teaspoons Freshly Grated Nutmeg; 1/8 teaspoons Salt; 1/2 cups Chopped Walnuts; 3 Tablespoons Canola Oil

Servings: persons

FOR THE FILLING:
1 cup Sugar
2 Tablespoons Cornstarch
1 cup Water
1 teaspoon Vanilla
4 cups Fresh Rhubarb, Cut Up
FOR THE TOPPING:
1/2 cups Whole Wheat Flour
1/2 cups Rolled Oats
1/4 cups Splenda Brown Sugar
1-1/2 teaspoon Cinnamon
1/4 teaspoons Freshly Grated Nutmeg
1/8 teaspoons Salt
1/2 cups Chopped Walnuts
3 Tablespoons Canola Oil

1
Preheat oven to 350 degrees F.
2
Make the filling: In a small sauce pot, combine sugar and corn starch, then add water and heat stove to medium-high heat. Once mixture is boiling, remove from heat and stir in vanilla.
3
Meanwhile, pour chopped rhubarb into a 9 inch pie dish (or an 8X8 baking dish). Pour sugar mixture over rhubarb.
4
Make the topping: In a medium bowl, combine whole wheat flour, oats, brown sugar, cinnamon, nutmeg, salt and walnuts together. Add the canola oil and combine (use your fingers to break up big clumps if desired). Mixture will be slightly crumbly. Pour mixture over rhubarb and cover the dish.
5
Bake in the preheated oven for 35 minutes, take foil off and bake for 5 additional minutes. Broil for 2 minutes at the end to brown top even more (optional).
6
Let rest for a few minutes to thicken up and serve with vanilla ice cream.

630

kcal

Calories

Fat

111

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 15 ingredients. The key ingredients include: FOR THE FILLING:, 1 cup Sugar, 2 Tablespoons Cornstarch, 1 cup Water, 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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