Rhubarb Raspberry Crisp Recipe

5 1
Rhubarb Raspberry Crisp Recipe
Rhubarb Raspberry Crisp Recipe photo by Taste of Home
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Rhubarb Raspberry Crisp Recipe

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5 1
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Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.
Recommended: Top 10 Rhubarb Recipes
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 4 cups chopped fresh rhubarb (1-inch pieces)
  • 2/3 cup sugar
  • Juice and peel of 1 orange
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chilled butter, cut into small pieces
  • 1/2 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/2 pint fresh raspberries

Directions

In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned. Yield: 9 servings.
Originally published as Rhubarb Raspberry Crisp in Country Extra May 1993, p49

Nutritional Facts

1 each: 306 calories, 13g fat (7g saturated fat), 27mg cholesterol, 110mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 3g protein.

  • 4 cups chopped fresh rhubarb (1-inch pieces)
  • 2/3 cup sugar
  • Juice and peel of 1 orange
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chilled butter, cut into small pieces
  • 1/2 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/2 pint fresh raspberries
  1. In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned. Yield: 9 servings.
Originally published as Rhubarb Raspberry Crisp in Country Extra May 1993, p49

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