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Layered Rhubarb Crisp Recipe
Layered Rhubarb Crisp Recipe photo by Taste of Home

Layered Rhubarb Crisp Recipe

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Rhubarb and layers of spiced, crumb topping make this delightful dessert perfect for spring. “Serve it warm with a scoop of vanilla ice cream,” advises Rosie Spieth of Albion, Indiana.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 2 cups diced fresh or frozen rhubarb
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cold butter

Nutritional Facts

1 serving equals 489 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 136 mg sodium, 94 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly.
  2. In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 minutes or until rhubarb is tender. Yield: 2 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Crisp in Cooking for 2 Spring 2006, p53

Nutritional Facts

1 serving equals 489 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 136 mg sodium, 94 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Layered Rhubarb Crisp

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Jun. 1, 2011

"So easy - so delicious - pop in the oven, enjoy the meal, end with a wonderful warm crisp!"

MY REVIEW
Reviewed Apr. 14, 2010

"Rhubarb crisp is a recipe my family simply loves and it's one we make when we have all the ingredients. It's so easy and tastes so good, we eat it as soon as supper is done."

MY REVIEW
Reviewed Jan. 30, 2010

"I have made this several times and it is always very good."

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