Rhubarb Crisp
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Everyday Food, May/June 2003
- Prep Time 15 minutes
- Total Time 50 minutes
- Yield Serves 12
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Ingredients
- 2 pounds rhubarb, sliced crosswise 3/4 inch thick
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- Vanilla ice cream, for serving (optional)
Directions
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Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
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In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
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Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.
Easy to make and so, so yummy=)
Easy to make and so, so yummy=)
Delicious! My husband's favorite. He loves anything rhubarb.
This recipe is very similar to one that I used in my Home Ec. classes for years. If strapped for time it can be microwaved on high; uncovered for about 12 minutes.
To guarentee crispness, start in the microwave and finish in the oven.
This sounds a lot easier than one published several years ago in Martha Stewart where the crisps were baked in individual ramekins. Can't wait to try it.