Susan's Rhubarb Crisp

Name: Susan's Rhubarb Crisp
Prep time: 15 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 5 c. chopped rhubarb (1/2-inch pieces); 0.67 c. flour; 1 c. granulated sugar; 1/2 c. packed light-brown sugar; 1 tsp. cinnamon; Zest of 1 large orange; 10 tbsp. cold unsalted butter; 1 c. old-fashioned oats

Published: Apr 30, 2009

Jump to recipe

Tina Rupp

Yields:

Prep Time:

15 mins

Total Time:

1 hr 5 mins

Cal/Serv:

410

This easier-than-pie dessert recipe puts a spin on the traditional rhubarb pie, topping it with an oatmeal crumble rather than a piecrust.

Advertisement - Continue Reading Below

Ingredients

5 cups chopped rhubarb (1/2-inch pieces)
0.67 cup flour
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 tsp. cinnamon
Zest of 1 large orange
10 Tbsp. cold unsalted butter
1 cup old-fashioned oats

Directions

1. Step 1Preheat oven to 350 degrees F. Evenly divide rhubarb among eight 1-cup ramekins.
2. Step 2Combine flour, sugars, cinnamon, and orange zest in a large bowl. Cut in butter using a pastry blender or your fingers until mixture resembles coarse meal. Toss in oats and crumble topping over rhubarb.
3. Step 3Bake until topping is browned and filling is bubbling, 40 to 50 minutes. Serve warm.