Description
Grandma’s Rhubarb Crisp with a sweet tart filling and buttery crumb topping, made the old-fashioned way without strawberries.
Ingredients
Scale
- 8 cups rhubarb, cut into 3/4-inch pieces
- 1/2 cup white sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup melted butter
Instructions
- Preheat oven to 375°F and spray a baking dish with non-stick spray
- Combine rhubarb, sugar, flour, and cinnamon in a bowl
- Transfer mixture to prepared baking dish
- Mix flour, brown sugar, oats, and melted butter until crumbly
- Sprinkle topping evenly over rhubarb mixture
- Bake for 35 minutes until golden brown and bubbling
- Remove from oven and let rest before serving
Notes
- Use fresh rhubarb and do not peel it
- Discard rhubarb leaves as they are toxic
- Add strawberries if you want a sweeter variation
- Serve warm with vanilla ice cream
- Store covered in refrigerator up to 4 days
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 31
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 3
- Protein: 4
- Cholesterol: 30