Rhubarb Crisp Recipe
Rhubarb always makes me so excited for the growing season. It’s the first thing we are able to harvest each spring here in MN. So naturally, I love finding as many ways as possible to use it.
I’ve made this recipe for many years now. I love how simple and delicious it is. The most time consuming part is prepping your stalks.
Ingredients:
- 8 cups rhubarb cut (roughly 2 pounds)
- 1/2 cup white sugar
- 1/4 cup flour
- 1/2 teaspoon
Topping:
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup melted butter
Instructions
- Preheat oven to 375 degrees F
- Combine rhubarb, sugar, flour, and cinnamon and put into an 11 x 7 glass baking dish (I usually use my 9 x 13)
- Combine the topping ingredients and sprinkle over the top of the rhubarb mixture.
- Bake for 35 minutes or until the top is golden brown
Recipe courtesy of Old World Garden Farms.
We just love to eat this each spring as is, or with whipped cream or vanilla bean ice cream. You can also substitute in some strawberries if you prefer. What’s your favorite way to enjoy rhubarb crisp?
If you’re local, check out our rhubarb availability at the Farm Stand. We sell 2 pound bundles which are perfect for this recipe.
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