VegetarianMinnesota Home Baking cuisine Desserts

Minnesota Rhubarb Crisp

Name: Minnesota Rhubarb Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Minnesota Home Baking
Ingredients: 5 cups Fresh rhubarb, chopped; 1 cup Sugar; 3 tbsp Cornstarch; 1 cup Rolled oats; 0.75 cup All-purpose flour; 0.75 cup Brown sugar; 0.5 cup Butter, cold, cubed; 1 tsp Cinnamon

Tart backyard rhubarb baked under a buttery oat crumble topping, a classic early-summer dessert across Minnesota home kitchens.

🇺🇸United States· Minnesota

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 8
Difficulty: Easy
Calories: 290 kcal

Equipment

•9x9 baking dish

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 11
carbs: 46
protein: 3
calories: 290

Instructions

1
Heat your oven to 375°F. Rub butter all over a 9x9-inch baking dish.
2
Toss the chopped rhubarb with sugar and cornstarch. Spread it into the baking dish.
3
Mix the oats, flour, brown sugar, and cinnamon together in a separate bowl.
4
Work in the cold butter until the mixture forms coarse, crumbly clumps.
5
Scatter the oat topping evenly over the rhubarb.
6
Bake for 35-40 minutes until the topping is golden and the filling bubbles.
7
Let it cool for at least 15 minutes before serving so the filling sets slightly.

Chef's tips

Do not peel fresh spring rhubarb. Trim and throw away the leafy ends because they are toxic. Serve warm with vanilla ice cream.

Storage

Refrigerate covered up to 4 days.

Reheating

Reheat individual portions in the oven or microwave until warmed through.

Common mistakes to avoid

•Skipping the cornstarch, which leaves the filling watery and runny.
•Working the butter until warm instead of leaving pea-sized bits, making the topping flat.