Rhubarb Crisp
photo by Boomette
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 (907.18 g) bag frozen rhubarb
- 177.44 ml sugar
- 29.58 ml flour
- 118.29 ml butter, softened (no substitutions)
- 118.29 ml brown sugar, firmly packed
- 29.58 ml sugar
- 354.88 ml flour
- 0.61 ml cinnamon
- 118.29 ml walnuts, chopped & toasted
directions
- Preheat oven to 400°F.
- FOR FILLING: Mix rhubarb, sugar, and flour.
- Transfer to a 10-inch deep-dish pie plate.
- FOR TOPPING: Cream the butter and sugars.
- Blend in the flour and cinnamon.
- Stir in the walnuts.
- Crumble the topping over the rhubarb mixture.
- BAKING: Place the crisp on foil-lined baking sheet.
- Bake for 35-40 minutes or bubbling and golden brown on top.
- Cool slightly and serve with vanilla ice cream or whipped cream.
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