RHUBARB CRISPS RECIPES

EASY RHUBARB CRISP RECIPE | ALLRECIPES

Easy Rhubarb Crisp Recipe | Allrecipes image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, CarbohydrateContent 59.2 g, CholesterolContent 24.4 mg, FatContent 9.8 g, FiberContent 2 g, ProteinContent 2.7 g, SaturatedFatContent 5.9 g, SodiumContent 75 mg, SugarContent 42 g

RHUBARB CRISP RECIPE - BETTYCROCKER.COM

Rhubarb Crisp Recipe - BettyCrocker.com image

This rhubarb crisp recipe is special for two reasons. First, it’s a variation on our classic Apple Crisp recipe, a time-tested crisp that’s both foolproof and beloved. Second, we omitted rhubarb’s usual companions (we’re looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Steps:

Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Nutrition Facts : ServingSize 1 Serving

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RHUBARB CRISP RECIPE - FOOD.COM

Make and share this Rhubarb Crisp recipe from Food.com.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 838.6 per serving

Bake at 375 for 35 minutes.

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RHUBARB CRISP RECIPE: HOW TO MAKE IT

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
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Calories 320 calories per serving

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

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MOM'S RHUBARB CRISP RECIPE | ALLRECIPES

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!
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Total Time 1 hours 0 minutes
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Calories 298.6 calories per serving

Bake in preheated oven until rhubarb layer is set, about 45 minutes.

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RHUBARB CRISP RECIPE - BETTYCROCKER.COM

This rhubarb crisp recipe is special for two reasons. First, it’s a variation on our classic Apple Crisp recipe, a time-tested crisp that’s both foolproof and beloved. Second, we omitted rhubarb’s usual companions (we’re looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!
From bettycrocker.com
Total Time 50 minutes

Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

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Make and share this Rhubarb Crisp recipe from Food.com.
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Bake at 375 for 35 minutes.

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Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
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Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

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INDIVIDUAL RHUBARB CRISPS RECIPE | MYRECIPES

From myrecipes.com
Total Time 40 minutes
Calories 183 calories per serving

Spoon fruit into 6 6-oz. ramekins. Scatter topping evenly over filling. Place ramekins on lined baking sheet and bake until fruit is bubbling and topping is browned, 25 to 30 minutes. Transfer to wire rack to cool. Serve warm and topped with whipped cream, if desired.

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RHUBARB CRISP RECIPE - NYT COOKING

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie.
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Total Time 1 hours
Calories 276 per serving

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

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RHUBARB CRISP RECIPE: HOW TO MAKE IT

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