Rhubarb Crisp

May 31, 2017

 

This was one of my favorite desserts I would make up at West Branch Pond Camps with the fresh rhubarb from the garden. When I found the most amazing rhubarb at the local farmers' market this weekend I knew I had to make some. This is a tart flavored dessert and you can add more sugar to the rhubarb if you prefer it sweeter - which I do not. 

RHUBARB CRISP 

6-8 servings

 

FILLING - 

10-12 pieces of Rhubarb (~1k) 

1/4 cup Flour

1/4 cup Sugar

 

CRISP TOPPING - 

1/2 cup (114 g) Butter, cold

1 cup Brown Sugar

1 cup Oatmeal (not instant!)

3/4 cup Flour

1 teaspoon Cinnamon

1/4 teaspoon Salt

 

Preheat the oven to 350F

 

Wash, trim, and chop the rhubarb (~1/2" wide), and place in a baking dish. Dust the rhubarb with the 1/4 cup flour and 1/4 sugar. 

 

In a bowl dice up the butter and add the brown sugar, oatmeal, 3/4 cup flour, cinnamon, and salt. Use your hands to combine the topping. 

 

Pour the topping over the rhubarb filling and spread evenly over the top. 

 

Bake at 350F (175C) for ~30 min or until the top is crunchy and the filling is soft and breaks up under little pressure. 

 

 

 

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