Classic Rhubarb Crisp
"This is a family favourite. It's not fancy but it sure is good and there are very few dishes to clean up afterwards -- a definite bonus for me!"
photo by Andrew Purcell
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate.
- Combine the remaining ingredients to make a crumbly mixture.
- Cover the rhubarb with this mixture.
- Bake at 375 F for about a half hour, or until rhubarb is tender.
- Serve warm with cream.
Questions & Replies
-
Yes, I have a fine oatmeal in container in my frig, takes about 5-8 mins to cook,not sure of it’s rolled is it ok for crisp? -
I have my rhubarb and apple already cooked how would you suggest I make a pie
Reviews
-
This is my first time using rhubarb. I followed the advise of the other reviewers and substituted the nutmeg for the mace (I don't have any anyway). I also added about 1 cup of fresh strawberries. This is a very easy to follow recipe with few items to clean (I love that). I thought 1 cup of sugar with the fruit was a little bit too sweet for me (I like tart fruit). Excellent recipe. I threw in a couple of tablespoon of oatmeat with the topping because I love oatmeal. Thank you. -
I use nutmeg and ginger instead of mace and serve warm with vanilla ice cream - would be great with some blueberries or raspberries in the filling as well! -
I found this way too sweet, but my husband enjoyed it. -
I've made this several times this summer and we love it. I usually substitute cinnamon for the mace, but otherwise make it as listed. Excellent taste, easy preparation, and a great use for my huge patch of rhubarb - what more could you ask for? Thanks! -
I really enjoyed this dessert. I made a couple of changes - I added 1 cup of oatmeal to the topping, used 4-5 cups of rhubarb as well as added a quart of strawberries (sliced) and I replaced the mace with cinnamon and it all just fit into a 9" x 13" glass baking pan. I did not double the egg/sugar mixture and it was wonderfully tart, a perfect end to our meal. Thanks for posting and I will make sure that I freeze some rhubarb to enjoy this dessert at other times of the year.
see 14 more reviews
Tweaks
-
This is my first time using rhubarb. I followed the advise of the other reviewers and substituted the nutmeg for the mace (I don't have any anyway). I also added about 1 cup of fresh strawberries. This is a very easy to follow recipe with few items to clean (I love that). I thought 1 cup of sugar with the fruit was a little bit too sweet for me (I like tart fruit). Excellent recipe. I threw in a couple of tablespoon of oatmeat with the topping because I love oatmeal. Thank you.
-
I've made this several times this summer and we love it. I usually substitute cinnamon for the mace, but otherwise make it as listed. Excellent taste, easy preparation, and a great use for my huge patch of rhubarb - what more could you ask for? Thanks!
-
I really enjoyed this dessert. I made a couple of changes - I added 1 cup of oatmeal to the topping, used 4-5 cups of rhubarb as well as added a quart of strawberries (sliced) and I replaced the mace with cinnamon and it all just fit into a 9" x 13" glass baking pan. I did not double the egg/sugar mixture and it was wonderfully tart, a perfect end to our meal. Thanks for posting and I will make sure that I freeze some rhubarb to enjoy this dessert at other times of the year.
-
WOW, I thought That I had reviewed this recipe. I have made it two times now. It is so good and easy to make. I used 2 cups rhubarb and 1 cup strawberries out out of our garden. Also used Splenda instead of the sugar and nutmeg in place of the mace. Both times I served it to dinner guest, they loved it. Thank you so very much for sharing this yummy recipe.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
.jpg)
