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    Home » Recipes » Recipes

    Rhubarb Crisp

    Published: May 25, 2015 · Modified: May 6, 2019 by Krista · 2 Comments

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    When it’s rhubarb season I'm always excited to make Rhubarb Crisp. I guess some people call it Rhubarb Crumble, but where I'm from, it's Rhubarb Crisp all the way.

    It’s such an old-fashioned, classic recipe that we tend to forget how delicious it really is. The rhubarb "filling" at the bottom boils up into a sticky, custard consistency that is just the right amount of tart. The top is buttery and crunchy like a tender cookie.

    When served warm with a scoop of ice cream, Rhubarb Crisp is a study in contrasts: hot and cold, crunchy and creamy, and tart and sweet. It's one of the easiest and best desserts imaginable.

    Rhubarb Crisp - fast & easy yet such a treat!Do you know what else tastes amazing with Rhubarb Crisp? Greek yogurt. Warm up some leftover Rhubarb Crisp, add a dollop of plain Greek yogurt and you have an incredible, delicious breakfast.

    Rhubarb Crisp - fast & easy yet such a treat!Rhubarb Crisp - fast & easy yet such a treat!Rhubarb Crisp - fast & easy yet such a treat!Rhubarb Crisp - fast & easy yet such a treat!Rhubarb Crisp - fast & easy yet such a treat!Rhubarb Crisp - fast & easy yet such a treat!

    **UPDATE 5/2019** I have found that Rhubarb Crisp doesn't need as much sugar as originally stated. I have updated the recipe below to show ½ cup granulated sugar and 2 tablespoons flour being stirred in with the rhubarb pieces.

    ENJOY!

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    Rhubarb Crisp

    Prep Time 20 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 50 minutes minutes
    Servings 6
    Calories 312kcal

    Ingredients

    • 5 cups (500 g) fresh, sliced rhubarb
    • ½ cup (100 g) granulated sugar
    • 2 tablespoons all-purpose flour
    • ¾ cup (160 g) brown sugar
    • ½ cup (70 g) all-purpose or whole wheat flour
    • ½ cup (50 g) quick-cooking or old-fashioned oats
    • ⅓ cup (75 g) butter softened
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon grated nutmeg

    Instructions

    • Preheat oven to 375°F (190°C). Butter a small (8 x 8 inches or 30 cm long rectangular or oval) baking pan.
    • Stir together the white sugar and 3 tablespoons all-purpose flour in a medium-sized bowl. Stir in the sliced rhubarb and distribute the rhubarb-sugar mixture evenly over the bottom of the prepared baking dish.
    • With your fingers, combine the remaining ingredients in a medium bowl to make the topping until mixture resembles coarse crumbs. Sprinkle topping over the rhubarb. Bake for about 30 minutes until topping is browned and filling is bubbly around edges of pan. Serve warm or at room temperature.

    Notes

    Adapted from Betty Crocker and Better Homes & Gardens cookbooks.

    Nutrition

    Calories: 312kcal

    Rhubarb Crisp - fast & easy yet such a treat!

    Rhubarb Meringue Tart
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    Comments

    1. robin @ thebakingexchange

      June 02, 2015 at 2:29 am

      I love rhubarb and I know Germans/Austrians really know how to use it when it's in season. The crisp looks great! 🙂

      Reply
      • Krista

        June 02, 2015 at 2:47 pm

        Thank you, Robin! This is our favorite rhubarb recipe.It's great to hear from you! ~Krista

        Reply

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    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

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