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    You are in: Home / Recipes / Rhubarb Crisp Recipe
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    Rhubarb Crisp

    Rhubarb Crisp. Photo by Debbwl

    1/1 Photo of Rhubarb Crisp

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Chef mariajane's Note:

    This is an extraordinarily good dessert that's very basic and good served warm with vanilla ice cream or whipped cream. If you wish, you can add strawberries to the rhubarb mixture, along with a touch of grated gingerroot.

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    Units: US | Metric


    1. 1
      Cut rhubarb in 1/2-inch pieces. In a large saucepan, combine rhubarb, 1/2 cup brown sugar, cinnamon and 3 teaspoons butter. Cook on medium heat, uncovered, until the rhubarb is tender, about 10 minutes.
    2. 2
      Make topping by combining flour, rolled oats, 1/2 cup brown sugar and 1/3 cup butter. Mix with fingers until it resembles small peas. Pour rhubarb into a greased baking dish and sprinkle topping over it. Bake at 375F for 20-25 minutes or until top is browned.

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    Ratings & Reviews:

    • on September 02, 2012


      Loved the simplicity of this crisp and that there were no strawberries lol, we also liked that it was not too soupy. What we did not like is that it had more topping than filling and that it was a bit too sweet for our taste. I made as written using 4 1/2 cups rhubarb, next time will increase the rhubarb maybe to 6 cups and the butter to a full 1/2 cup. Thanks for the post.

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    Nutritional Facts for Rhubarb Crisp

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 510.1
    Calories from Fat 176
    Total Fat 19.5 g
    Saturated Fat 11.7 g
    Cholesterol 48.1 mg
    Sodium 181.5 mg
    Total Carbohydrate 81.8 g
    Dietary Fiber 4.2 g
    Sugars 54.9 g
    Protein 4.9 g

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