Rhubarb Crisp
Tart rhubarb baked under a buttery oat-and-brown-sugar crumble, made from the rhubarb patches common behind rural Island farmhouses.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •baking dish
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 11 g
- carbs
- 50 g
- protein
- 3 g
- calories
- 310
Instructions
- 1
Spread chopped rhubarb in a greased baking dish and sprinkle with granulated sugar.
- 2
Mix oats, flour, brown sugar and cinnamon, then rub in the butter until crumbly.
- 3
Scatter the crumble evenly over the rhubarb.
- 4
Bake at 180°C for 35-40 minutes until the topping is golden and the rhubarb is soft and bubbling.
- 5
Cool for 10 minutes before serving.
Chef's tips
If the rhubarb is very tart, add an extra 2 tablespoons of sugar to the fruit layer.
Ingredient substitutions
- rolled oats → quick oats
Storage
Cover and refrigerate up to 4 days.
Reheating
Reheat in a 160°C oven for 10 minutes.
Common mistakes to avoid
- •Cutting rhubarb too thick so it stays firm
- •Skipping the sugar on the fruit layer
Serving suggestions
Cooked Rhubarb Crisp?
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