Rhubarb Crisp
photo by Boomette 
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
ingredients
- 2 (16 ounce) bags frozen rhubarb
- 3⁄4 cup sugar
- 2 tablespoons flour
- 1⁄2 cup butter, softened (no substitutions)
- 1⁄2 cup brown sugar, firmly packed
- 2 tablespoons sugar
- 1 1⁄2 cups flour
- 1⁄8 teaspoon cinnamon
- 1⁄2 cup walnuts, chopped & toasted
directions
- Preheat oven to 400°F.
- FOR FILLING: Mix rhubarb, sugar, and flour.
- Transfer to a 10-inch deep-dish pie plate.
- FOR TOPPING: Cream the butter and sugars.
- Blend in the flour and cinnamon.
- Stir in the walnuts.
- Crumble the topping over the rhubarb mixture.
- BAKING: Place the crisp on foil-lined baking sheet.
- Bake for 35-40 minutes or bubbling and golden brown on top.
- Cool slightly and serve with vanilla ice cream or whipped cream.
Questions & Replies
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Reviews
- Sitting here eating it right now. Delicious. I also made it using fresh rhubarb. It is perfect!!!! Thank you.
- This is the first pie I've ever made and 1st time to cook rhubarb... Turns out everyone loves it!! Thanks ;) Btw, drained a bit of the water does help.
- I used 8 ounces of frozen rhubarb and 8 ounces of frozen strawberries. It was a bit watery like you can see on my photo but this is very tasty. Not too sweet. If you like it sweet, you can add more sugar. Thanks Mliss. Made for the Babes of ZWT4
- This is outstanding using fresh rhubarb. I"m wondering if it's because of using brownsugar instead of most crisps using just regular sugar. Anyway, this get 5+ stars. Thanks mliss....Made for May's AU recipeswap 08'
- very good recipe! I thawed and semi drained the frozen rhubard before using for this recipe and I'm glad I did otherwise i think it would have been too watery, also I increased the sugar amount, I baked it in a 10-inch round pie plate, thanks for sharing mliss!
