Ingredients and Weight:
- Rhubarb, 2 pounds, chopped
- Sugar, 1 cup
- All-purpose flour, 1 cup
- Rolled oats, 1 cup
- Brown sugar, 1/2 cup
- Salt, 1/4 teaspoon
- Unsalted butter, 6 tablespoons, cold and cut into cubes
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chopped rhubarb, sugar, flour, rolled oats, brown sugar, and salt.
- Sprinkle cold butter cubes over the dry ingredients and use a fork or pastry cutter to work them into the mixture until it resembles coarse crumbs.
- Spread the crumble mixture evenly into a greased 9x13-inch baking dish.
- Bake for 45-50 minutes, or until the topping is golden brown and the rhubarb is tender when pierced with a fork.
Nutritional Information:
- Calories: 300 per serving
- Carbohydrates: 50g
- Protein: 5g
- Fat: 12g
- Fiber: 4g
Dish Characteristics:
- Tart and sweet with a crispy topping
- Rustic and comforting
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This rhubarb crisp is absolutely delicious! The tartness of the rhubarb pairs perfectly with the sweet and crunchy topping." - Sarah B.
- "I'm not a big fan of rhubarb, but this crisp has changed my mind. It's so flavorful and satisfying." - John P.
- "This is my go-to recipe for rhubarb crisp. It's easy to make and always a hit with my family and friends." - Mary S.
Special Precautions and Tips:
- If your rhubarb is very tart, you can add 1/4 cup of additional sugar to the filling.
- Let the crisp cool for at least 10 minutes before serving to allow the topping to set.
- Serve with vanilla ice cream or whipped cream for an extra treat.
