Old-fashioned Easy Rhubarb Crisp Recipe
I love this time of year and always look forward to when my rhubarb plants are big enough to harvest. The problem is that I have so much of it and I never want to waste it so I end up doing a lot of cooking with it. I also make some lovely rhubarb wine with it and also freeze much of it for use in the colder months.
One of the recipes that I make every year and that my family loves is this easy rhubarb crisp recipe. It’s a great way to use up quite a bit of rhubarb at a time.
This recipe is quite simple to make and can easily be doubled or tripled depending on how many people you’ll be feeding. I’ve often made large batches of this to bring with me to summer picnics and barbeques and it’s always been a big hit.
The last time I made this recipe was when I was having a couple of our friends over for an outdoor dinner which is something we do a lot of in the warm weather months. I opted to make this in an 8 inch cast iron skillet and it came out beautifully.
I love cooking in cast iron whenever possible and is something I highly recommend investing in. I’ve had some of my cast iron for over 20 years and they only get better with age.
The steps to making this easy rhubarb crisp recipe are pretty simple and straightforward.
The first thing you want to do is chop up 5 cups of rhubarb. I cut mine into 1/4 to 1/2 inch pieces.
Next, combine the oats, brown sugar, flour and spices in a mixing bowl and cut in your butter. To do this, cut the cold butter into 1/2-inch pieces and add to the flour and oat mixture. When using a fork to cut in butter, simply smash the butter pieces until you have achieved the desired crumbly consistency.
Add your nuts or coconut at this point and gently incorporate into your crumble mixture.
Sprinkle your crumbly topping on top of your rhubarb filling and bake in a 375-degree oven for around 35 minutes or until the rhubarb is tender with a knife inserted and the topping is a golden color.
Let cool a bit and serve warm with ice cream, whipped cream, or light cream drizzled over. This is also perfectly fine served cold as well and is still delicious.
I promise you will not be disappointed with this deliciously easy rhubarb crisp recipe. It will surely become a family favorite!
Easy Old-fashioned Rhubarb Crisp
- 8 inch cast iron skillet or 8x1 1/2 inch round baking dish
- Medium size mixing bowl
- Fork and knife for cutting in the butter or a pastry cutter
- 5 cups fresh sliced rhubarb frozen (thawed but not drained) rhubarb may be used
- 3 tbsp flour
- 1 cup sugar
For Crumb Topping
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/4 tsp ground nutmeg, cinnamon, or ginger I have used pumpkin pie spice for a combination of all three.
- 1/4 cup butter Margarine can also be used.
- 1/4 cup nuts or coconut I prefer walnuts
- Thaw rhubarb if frozen. Do not drain.
- Place rhubarb in 8 inch cast iron or 8x 1 1/2 inch round baking dish.
- Stir in 1 cup of sugar and 3 tbsp of flour
For Crumb Topping
- In a mixing bowl combine oats, brown sugar, flour and spices.
- Cut in butter or margarine until mixture resembles coarse crumbs
- Stir in nuts or coconut
- Sprinkle topping over filling
- Bake in 375 degree oven for 30-35 minutes or til fruit is tender and topping is golden. Serve warm with ice cream, whipped cream, or light cream if desired.
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