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Rhubarb Crisp

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By Betty Crocker Kitchens
Updated Apr 11, 2019
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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!

Rhubarb Crisp

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 8
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • Step 
    2
    Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
  • Step 
    3
    Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Nutrition

Nutrition Facts are not available for this recipe

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