This is Ben's favorite Rhubarb Crisp recipe so far. We've tried many! I should also add that he likes to have a double amount of the topping on his crisp. So I double the topping part of the recipe, and spread the filling out a little more in a larger dish. But it tastes great with the regular amount of topping, too.
Filling:
5 cups rhubarb, sliced into 1/2 inch pieces
2/3 cup white granulated sugar
2 tbsp. flour
1 tbsp. melted butter
1/2 tsp. grated orange peel (I use grated lemon peel instead sometimes)
1/2 tsp. cinnamon
Topping:
2/3 cup brown sugar
1/3 cup oatmeal OR chopped, toasted walnuts
1/4 cup flour
2 tbsp. melted butter
Mix all filling ingredients. Let this mixture sit for a little while, anywhere from 10 to 30 minutes. Meanwhile, preheat oven to 375. Then put the filling in a baking dish and bake it for 10 minutes. While it's baking, combine topping ingredients. When those 10 minutes are up, take it out and crumble the topping on the rhubarb filling. Bake for 20 more minutes. Cool for at least 15 minutes. Then enjoy, maybe with a scoop of vanilla ice cream...
Subscribe to:
Post Comments (Atom)
5 comments:
Awesome!! I am so excited to try this!!!
I always double the topping when I make apple crisp. Wonder if it runs in the family...
Oh yes, you need double topping.
I made this yesterday with my farmshare rhubarb. DELICIOUS! I doubled the topping even though I only had 3c of rhubarb.
Today I was in a rush to get to work, no time to eat, so I threw a chunk of the leftovers into a yogurt container that had about 3/4 of a cup of plain yogurt left in it and it is a tasty breakfast.
have you ever made this with strawberries added in?
Post a Comment