Crumb Top Rhubarb Crisp Recipes

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CRUMB-TOPPED RHUBARB CRUNCH



Crumb-Topped Rhubarb Crunch image

For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 cup old-fashioned oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed
4 cups diced fresh rhubarb or frozen rhubarb
1-1/3 cups sugar
2 teaspoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.

Nutrition Facts : Calories 444 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 3g fiber), Protein 4g protein.

RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING



Rhubarb Crisp With Crunchy Oat Crust and Topping image

This rhubarb crisp contains a crunchy topping and crust for a double dose of the delicious oat and brown sugar crumb mixture.

Provided by Diana Rattray

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 10

1 cup brown sugar (firmly packed)
1 cup all-purpose flour
3/4 cup rolled oats (quick-cooking)
1/2 cup melted butter
1 teaspoon cinnamon
4 cups fresh rhubarb (diced or sliced into 1-inch pieces)
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon pure vanilla extract

Steps:

  • Heat the oven to 350 F (180 C/Gas 4).
  • Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.

Nutrition Facts : Calories 394 kcal, Carbohydrate 69 g, Cholesterol 31 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 13 mg, Sugar 48 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

CRUMB-TOPPED RHUBARB



Crumb-Topped Rhubarb image

Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

3 cups diced fresh or frozen rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
TOPPING:
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 tablespoons butter, softened

Steps:

  • In a bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 11x7-in. baking dish; set aside., In a bowl, combine the flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 230 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 131mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.

MOM'S RHUBARB CRISP



Mom's Rhubarb Crisp image

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
  • Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
  • Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g

CRUMB-TOP RHUBARB CRISP



Crumb-Top Rhubarb Crisp image

Make and share this Crumb-Top Rhubarb Crisp recipe from Food.com.

Provided by BrendaM

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

2 lbs rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon
vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 400°.
  • In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
  • In the bowl of a food processor, combine remaining 1/2 cup flour and the butter.
  • Pulse until the butter pieces are the size of coarse oats.
  • Add brown sugar, oatmeal, and cinnamon.
  • Pulse to combine.
  • Sprinkle over rhubarb.
  • Bake until rhubarb is tender and topping is golden, 35 to 45 minutes.
  • Serve warm with ice cream, if desired.

Nutrition Facts : Calories 237.3, Fat 8.3, SaturatedFat 5, Cholesterol 20.3, Sodium 7.4, Carbohydrate 39.7, Fiber 2.3, Sugar 26.5, Protein 2.5

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
  • Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
  • Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

RHUBARB GRANOLA CRISP



Rhubarb Granola Crisp image

Meet the Cook: When my husband and I moved to our house in town, the rhubarb patch had to come along! This is a hit whether I serve it warm with ice cream or cold. We're the parents of three married sons and the grandparents of three. -Arlene Beitz, Cambridge, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 11

4 cups chopped fresh or frozen rhubarb, thawed and drained
1-1/4 cups all-purpose flour, divided
1/4 cup sugar
1/2 cup strawberry jam
1-1/2 cups granola without raisins
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup cold butter
Ice cream, optional

Steps:

  • In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour. Cut in butter until the mixture resembles coarse crumbs. , Press 2 cups of the granola mixture into a greased 8-in. square baking dish; spread rhubarb mixture over the crust. Sprinkle with remaining granola mixture. Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

Nutrition Facts : Calories 395 calories, Fat 18g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 5g fiber), Protein 6g protein.

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