Homemade Rhubarb Crisp Recipes

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
• For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Steps:

• Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode.

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Steps:

• Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
• In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
• Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Steps:

• Combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate.
• Combine the remaining ingredients to make a crumbly mixture.
• Cover the rhubarb with this mixture.
• Bake at 375 F for about a half hour, or until rhubarb is tender.
• Serve warm with cream.

Steps:

• 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.

Steps:

• In a large bowl, combine rhubarb, apples, sugar and flour; stir in jam and set aside.
• In a small bowl, combine the oats, brown sugar, butter, flour, pecans and cinnamon until the mixture resembles coarse crumbs.
• Spoon fruit into an 8-in. square cake pan that has been slightly sprayed with Pam. Sprinkle the oat mixture over fruit.
• Bake at 350°F for 45 minutes or until bubbly and fruit is tender.
• Serve warm with ice cream.

Steps:

• Mix rhubarb, sugar and flour, place in 9 x 13 pan.
• Mix remaining ingredients, sprinkle on top of rhubarb mixture.
• Bake at 375 for 45 minutes.

Steps:

• Mix the 4 first ingredients. Put 3/4 of the mixture in the bottom of a deep medium dish. Cover with the rhubarb.
• Mix sugar and flour and sprinkle on the rhubarb. Spread the remaining (1/4) of the first mixture on top of the rhubarb.
• Cook in oven at 350 F for 45 minutes.

Steps:

• Preheat oven to 400°.
• In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
• In the bowl of a food processor, combine remaining 1/2 cup flour and the butter.
• Pulse until the butter pieces are the size of coarse oats.
• Add brown sugar, oatmeal, and cinnamon.
• Pulse to combine.
• Sprinkle over rhubarb.
• Bake until rhubarb is tender and topping is golden, 35 to 45 minutes.
• Serve warm with ice cream, if desired.