Rhubarb Crisp
Rhubarb is the first fruit of spring. And what a treat to have a dessert made with fresh fruit from the garden! Enjoy a perfect balance of tart and sweet with this rhubarb crisp.
Prep Time15 minutes mins
Cook Time40 minutes mins
Course: Dessert
Keyword: rhubarb, seasonal dessert
Servings: 6
Calories: 323kcal
- 4 cups Rhubarb cut into ½ inch pieces
- ¾ cups Brown sugar
- ½ cup All-purpose flour
- ½ cup Quick cooking oats
- ½ cup Butter or hard margarine softened
- ½ tsp Salt
- 1 tsp Cinnamon
- ½ tsp Nutmeg
Preheat oven to 375°F.
Grease 8x8 square pan with butter.
Evenly place rhubarb in the bottom of the pan.
Combine dry ingredients in a small bowl.
Cut in butter with a pastry blender until mixture is crumbly.
Sprinkle evenly over rhubarb.
Bake for about 40 minutes, until topping is golden brown, and the rhubarb is tender.
Serve warm with ice cream or a piece of aged cheddar.
Calories: 323kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 319mg | Fiber: 3g | Sugar: 28g | Vitamin A: 557IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 1mg