Favorite Rhubarb Crisp
A classic rhubarb crisp with a sweet and tart flavor, featuring a buttery crumb topping. Perfect for spring gatherings or cozy dessert moments with family and friends.
Ingredients
Instructions
- Beat the egg and stir in the granulated sugar and 2 tablespoons of flour.
- Add the rhubarb and blend well.
- Spoon the mixture into a buttered 8-inch baking dish.
- Combine the margarine, brown sugar, and 2/3 cup of flour and cut in until crumbly.
- Sprinkle the crumb mixture over the rhubarb in the baking dish.
- Bake at 350°F (175°C) for 40 minutes until golden and bubbly.
Tips & Substitutions
For a sweeter flavor, consider adding an extra tablespoon of granulated sugar or a splash of vanilla extract to the rhubarb mixture. If you're out of margarine, butter can be used as a substitute for a richer taste. Make sure to mix the crumb topping until it resembles coarse crumbs for the best texture. This crisp can also be adapted with other fruits like strawberries or apples for variety.
Serving Suggestions
Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This rhubarb crisp pairs beautifully with Grandma White'S Rhubarb Custard Pie for a delightful dessert spread. For a balanced meal, consider serving it alongside a light salad or as a sweet finish after a savory dish.
Storage & Reheating
Store any leftover rhubarb crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. You can also microwave individual servings for a quick treat, but the topping may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Rhubarb Crisp contains roughly 183 calories, with 2g protein, 26g carbohydrates, and 9g fat. It is a good source of vitamin C (10% of the Daily Value).
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, frozen rhubarb works well in this crisp recipe. Just make sure to thaw and drain any excess liquid before mixing it into your batter to prevent a soggy texture. The baking time may need slight adjustments based on moisture levels.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Ensure that your margarine is also gluten-free, and you can enjoy this delicious dessert while adhering to gluten-free dietary needs.
What can I do if my rhubarb is too tart?
If your rhubarb is particularly tart, consider increasing the granulated sugar by a couple of tablespoons to balance the flavors. Additionally, mixing in some sweeter fruits, like strawberries or apples, can help mellow the tartness while adding delicious complexity.
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).