Layered Rhubarb Crisp Recipe

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

Read Reviews
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Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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 cup: 489 calories, 13g fat (7g saturated fat), 31mg cholesterol, 136mg sodium, 94g carbohydrate (71g sugars, 4g fiber), 4g protein.

  • 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
  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

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Reviews forLayered Rhubarb Crisp

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Nancy418 User ID: 3367153 62811
Reviewed Jun. 1, 2011

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

MY REVIEW
tkarinas User ID: 4389335 157141
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
daisey5 User ID: 146806 136173
Reviewed Jan. 30, 2010

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

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