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

    Rhubarb Crisp. Photo by Chef Joey Z.

    1/2 Photos of Rhubarb Crisp

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    chia's Note:

    Simple cooking. You can serve this with vanilla ice cream for a wonderful dessert.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Slice rhubarb into 3/4 inch chunks.
    3. 3
      Place in a 13x9-inch baking dish, add sugar and flour.
    4. 4
      In a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine.
    5. 5
      Sprinkle over rhubarb.
    6. 6
      Bake 35 minutes.

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    Ratings & Reviews:

    • on February 28, 2004

      45

      This has been in my cookbook for ages and I finally got around to making it last week. Like Kree mentioned, it did not work in my food processor at all. I used very cold butter, but rather than blend to pea size clumps (using pulse function), it wasn't blending properly, then suddenly globbed into a messy bag around the blades. I removed it to a bowl and used my pastry blender to cut in the oatmeal, cinnamon and sugar, achieving the desired consistency. Since rhubarb reacts with aluminum (all of my 13 X 9 baking dishes are aluminum), I used my glass 10.5 X 14.75 baking dish. I also used slightly over 2 lbs of frozen rhubarb (fresh is out of season) as I freeze in 6 cup quantities for an old family recipe. It took closer to an hour to bake through no fault of the recipe, only because the rhubarb was frozen rather than fresh. I expected this to last at least 2 or 3 days in my house, but it didn't even make it 24 hours. It was great! Thanks for sharing chia!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2003

      55

      Really good rhubarb crisp. My son loved it! Easy to make. I used brown sugar for the sugar in the topping.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2003

      55

      An easy, tasty dessert! I served this at a Memorial Day cookout, and it was enjoyed by all. I did have a problem with mixing the ingredients in the food processor, though. They kept clumping up instead of combining, so I ended up just mixing them with my hands. Next time I make this I'll just do that from the start, because it was a lot easier for me! Thanks for a great recipe, Chia!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Rhubarb Crisp

    Serving Size: 1 (124 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 234.7
     
    Calories from Fat 75
    31%
    Total Fat 8.3 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 71.3 mg
    2%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 2.3 g
    9%
    Sugars 25.8 g
    103%
    Protein 2.4 g
    4%

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