Banana Rhubarb Crisp
A warm and fruity dessert featuring sweet bananas and tangy rhubarb topped with a crunchy crumb topping, perfect for cozy gatherings and satisfying dessert cravings.
Ingredients
Instructions
- In a medium bowl, combine bananas, rhubarb, 2 tablespoons sugar, cinnamon, and nutmeg.
- Spoon the mixture into a well greased shallow baking dish.
- In a medium bowl, combine flour, graham cracker crumbs, and baking powder.
- Cut in butter with a pastry blender until mixture is crumbly.
- Combine egg and milk and stir into the crumb mixture.
- Spoon batter evenly over the fruit mixture.
- Sprinkle 2 tablespoons sugar over the top of the batter.
- Bake at 400°F for 25 to 30 minutes.
- Serve warm with ice cream.
Tips & Substitutions
For optimal sweetness, ensure your bananas are ripe but not overripe. If rhubarb is too tart for your taste, you can increase the sugar slightly. For a gluten-free option, substitute the flour with a gluten-free blend. You can also use oats instead of graham cracker crumbs for added texture. This crisp pairs beautifully with a scoop of vanilla ice cream for a delightful dessert.
Serving Suggestions
Serve warm, ideally with a scoop of vanilla ice cream or whipped cream on top. It also pairs nicely with a dollop of yogurt for a lighter option. For a delightful breakfast treat, consider serving it alongside an Overnight Sausage Souffle for a filling start to your day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds, or warm in a preheated oven at 350°F for about 10 minutes until heated through. This dish is best enjoyed fresh, but reheating will still yield delicious results.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Rhubarb Crisp contains roughly 418 calories, with 7g protein, 76g carbohydrates, and 11g fat. It is an excellent source of vitamin C (43% of the Daily Value), calcium (23% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of iron and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess liquid before mixing it with the bananas. This helps prevent the crisp from becoming too watery during baking.
What can I substitute for butter in this recipe?
You can substitute melted coconut oil or a vegan butter alternative for a dairy-free version. Both options will maintain the desired texture while adding a unique flavor to the crisp.
How can I make this recipe ahead of time?
You can prepare the fruit mixture and crumb topping separately a day in advance. Store them in the refrigerator, then assemble and bake just before serving for a fresh and warm dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).