Nothing beats a good old-fashioned dessert and this Classic Rhubarb Crisp recipe is just the kind of thing your grandmother would make. With its crunchy golden topping and tart rhubarb filling, it’s the perfect easy dessert idea for summer.
Wondering what to do with all that rhubarb in your garden? This Classic Rhubarb Crisp recipe is one of the easiest desserts you can pull together, whether it’s for company coming over or a nice midweek treat.
Hi it’s Amanda from Life at Cloverhill. Springtime in Ontario always means an abundance of rhubarb in the garden. My husband’s uncle brought us over a huge armload of rhubarb and I knew right away that I’d be using some of it to make this Classic Rhubarb Crisp.
This tart stalk is known for its vivid pink and green stalks, and the extra kick it gives to seasonal dishes. While I’ve made it into a Whole Wheat Rhubarb Cake and Roasted Raspberry Rhubarb Sauce, nothing beats a Classic Rhubarb Crisp.
How to Make a Classic Rhubarb Crisp
What I really love about a good crisp is that it comes together so quickly, but is always a showstopper when you bring it to the table. This one made the house smell SO GOOD!
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Kitchen tools and supplies:
Classic Rhubarb Crisp
For the filling
- 6 cups Rhubarb trimmed, cut into 1/2-inch pieces
- 3/4 cup Granulated Sugar
- 1/4 cup Flour All-Purpose
- 1/2 tsp Cinnamon Ground
For the topping
- 1 cup Flour
- 1 cup Brown Sugar
- 1.5 cups Rolled Oats
- 1.5 Cups Butter Melted
- 1/2 tsp Cinnamon
- Combine rhubarb, sugar, flour and cinnamon in a mixing bowl and transfer into a greased 2 quart baking dish.
- Combine flour, brown sugar, rolled oats and melted butter and sprinkle mixture over rhubarb in baking dish.
- Bake at 375°F until golden brown, about 30-35 minutes.
- Serve warm with vanilla ice cream.
It really is as easy as mixing together the filling ingredients and transferring them into a baking dish.
Then stirring together the topping ingredients, crumbling them on top and popping it all in the oven.
Serve warm with vanilla ice cream. Enjoy!
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