Description
A country classic loaded with fruit and topped with a crisp, crumbly topping; this Rhubarb Crisp recipe will never let you down. Serve warm topped with whipped cream, ice cream or plain yogurt and fresh strawberries for a true taste of summer.
Ingredients
Scale
- 6 cups rhubarb, cut into 1 inch chunks
- 2/3 cup sugar
- 1/4 cup flour
- 2 teaspoons ground cardamom
- *** Crumble Topping ***
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup flour
- 2 cups oatmeal or steel cut oats
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Pre-heat oven to 375⁰F (190⁰C). Pre-coat an 8 cup baking dish with non-stick spray. Wash & cut rhubarb then load into baking dish along with sugar, flour & cardamom and mix until lightly coated.
- In a large bowl, cream together softened butter & brown sugar until smooth. Add flour & spices and mix lightly, then add oatmeal/ flakes and mix with wooden spoon or spatula until well blended, forming a moist, loose crumble.
- Top prepared fruit with crumble topping, pressing lightly with the back of a spoon (or your fingers) to from a top ‘crust’. Place baking dish, uncovered, in center of 375⁰F (190⁰C) oven at for 40 – 45 minutes to bake. Juices from the fruit below will bubble through the crumble topping as it cooks, the top should be golden brown and crisp.
- Serve warm or cold, with toppings like frozen yogurt, ice cream, whipped or clotted cream. Perfect for potlucks or a cottage getaway weekend.
- No need to refrigerate leftovers, it will last a room temperature for up to three days. (Or, so I’ve heard, it never makes it that long in my kitchen.)
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American