Rhubarb Crisp

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Rhubarb Crisp

Rhubarb Crisp
Servings 6


  • 12 tbsp chilled unsalted butter cut into small pieces, save paper to butter ramekins
  • 1 cup plus 1 1/2 tbsp all-purpose flour
  • 1/2 cup light brown sugar firmly packed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp kosher salt
  • 1/2 cup rolled oats
  • 6 cups rhubarb 2 poundsor 6 large stalks, cut into 1/2 inch pieces
  • juice from 1


  • HEat oven to 375 degrees, Use butter paper to butter six 8-ounce ramekins or a 2 1/2 quart shallow casserole and set aside. In a food prosessor, place the flour, brown sugar, cinnamon, nutmeg, salt, and oats. Pulse ingredients twice. Add butter and pulse until mixture comes together in clumps; set aside.

    In a large bowl, combine rhubarb, juice, zest and vanilla. In a small bowl combine sugar and cornstarch, then combine with rhubarb mixture. Stir. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake for 30 minutes for ramekins and 40 for casserole. Transfer from oven to a cooling rack. Let cool slightly before serving.

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