Simple Rhubarb Crisp

Rhubarb Crisp

Rhubarb has a much loved place in our household, it’s a childhood favorite of mine – raw dipped in sugar to take the edge off- and it is my husbands number one pie/crisp/dessert filling.

My children really don’t care what I bake, as long as it’s sweet, comes covered in ice cream and they get to have it after supper.

The kids did love finally getting to help me harvest the rhubarb this year, running amok playing with the elephant ear leaves delightfully, trying bites of the stalks even though they were warned and puckering up their little lips accordingly.

I didn’t introduce them to dipping it in pure white sugar as I did. I might create monsters.

I am not getting nearly enough rhubarb sadly, but I did plant it in a shadier place so I consider any that I get a treat to enjoy. I will be planting at least two in the new yard in sunnier locations, perhaps the front yard will be blessed with a couple. I have so many recipes that I want to whip up!

But since I had to choose only one this past weekend, my absolute favorite way to use up rhubarb is in a crisp, with strawberries and served with vanilla ice cream. It’s fast, easy and anyone can use up their or their neighbors gift of spring rhubarb to tremendous appreciation from their family.

Ingredients Needed:

Filling:
3 cups of sliced rhubarb
3 cups sliced strawberries
1 cup of white sugar
4 tbsp flour

Topping:
1 cup of brown sugar
1 cup of large flake oats
1 1/2 cups of all purpose flour
3/4 cup of butter
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg

Kick the tires and light the fires t0 350 degrees.

 

Rhubarb Crisp

Toss the sliced rhubarb and strawberries in the sugar and flour to create the filling. I had a bunch of strawberries that were just on the edge of too ripe, this is the perfect way to use them up. If you prefer a more tart crisp, use 4 cups rhubarb to 2 cups of strawberries, or simply just mess around with that ratio accordingly.

Spread the rhubarb mix in a well greased 9×13 baking pan.

 

Rhubarb Crisp

Combine all the dry ingredients for the topping in a bowl thoroughly. Once that is done, take the butter and cut it in until it is crumbly. I usually rub it between my hands to make sure it’s cut in completely.

Once it’s done, spread it on top of the rhubarb mixture, patting it down.

By patting it down and using a large amount of butter in the mixture,  you get a crust,  not a crumble (this is why it’s call a “crisp”) similar to a crispy granola bar. I like the texture it gives to the dish, the crust holds it’s own without melting into the filling. I like the crunch.

Rhubarb Crisp

Bake in a 350 degree oven for 35-40 minutes, until the top is golden brown and  the filling is cooked. Serve with vanilla ice cream and enjoy this wonderful taste of spring!

Rhubarb Crisp

 

Rhubarb Crisp
Amazing, tangy rhubarb crisp with a crunchy topping.
Author:
Recipe type: dessert,rhubarb
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Filling:
  • 3 cups of sliced rhubarb
  • 3 cups sliced strawberries
  • 1 cup of white sugar
  • 4 tbsp flour
  • Topping:
  • 1 cup of brown sugar
  • 1 cup of large flake oats
  • 1½ cups of all purpose flour
  • ¾ cup of butter
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ½ tsp nutmeg
Instructions
  1. Kick the tires and light the fires t0 350 degrees.
  2. Toss the sliced rhubarb and strawberries in the sugar and flour to create the filling. I had a bunch of strawberries that were just on the edge of too ripe, this is the perfect way to use them up. If you prefer a more tart crisp, use 4 cups rhubarb to 2 cups of strawberries, or simple mess with that ratio accordingly.
  3. Spread the rhubarb mix in a well greased 9×13 baking pan.
  4. Combine all the dry ingredients for the topping in a bowl thoroughly. Once that is done, take the butter and cut it in until it is crumbly. I usually rub it between my hands to make sure it’s cut in completely.
  5. Once it’s done, spread it on top of the rhubarb mixture, patting it down.
  6. Bake in a 350 degree oven for 35-40 minutes, until the top is golden brown and the filling is cooked.

 

 

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2 comments
Kendyl
Kendyl

Growing up on the farm we had two 150-ft rows of the stuff...I think I've had rhubarb every possible way, and it's a great treat. When I lived up north, I'd bring the local restaurant a huge garbage bag full, and in return they'd give me a few free glasses of juice (if I remember correctly they'd even add sparkling water to make it fizzy). We also used to make rhubarb upside down cake. Good memories.

Karlynn
Karlynn

Rhubarb upside down cake sounds phenomenal Kendyl, do you have a recipe you can share? I swear, growing up in the country means that rhubarb is a prevalent food whether you want it to be or not!

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