Mother Wineman'S World Famous Rhubarb Crisp
A warm, comforting rhubarb crisp with a sweet crumb topping, perfect for dessert or teatime, appealing to fruit lovers and those craving nostalgic baked treats.
Ingredients
Instructions
- Mix chopped rhubarb, sugar, flour, and butter, then place in a buttered 9 x 13-inch baking dish.
- Beat the egg and combine with remaining sugar, flour, and baking powder until crumbly.
- Sprinkle the crumbly mixture evenly over the rhubarb layer.
- Bake at 350°F for 40 minutes or until bubbly and golden.
- Chopped walnuts can be added to the topping for extra flavor.
Tips & Substitutions
For a sweeter rhubarb crisp, consider reducing the rhubarb to 3 cups and increasing the sugar to 1.5 cups. If you prefer a gluten-free option, substitute the flour with almond flour or a gluten-free flour blend. To enhance the flavor, add a teaspoon of vanilla extract to the rhubarb mixture or mix in some chopped walnuts to the topping for extra crunch.
Serving Suggestions
Serve warm, topped with a scoop of vanilla ice cream or whipped cream for a delightful contrast to the tartness of the rhubarb. It pairs beautifully with Bobbie Parson'S Georgia Pecan Pie for a dessert spread that impresses. Consider a side of fresh strawberries or a light salad to balance the sweetness.
Storage & Reheating
Store any leftover rhubarb crisp in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick snack, but be cautious not to overheat to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Wineman'S World Famous Rhubarb Crisp contains roughly 881 calories, with 10g protein, 120g carbohydrates, and 42g fat. It is an excellent source of calcium (36% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 821mg per serving (36% 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 can be used in this recipe. Just make sure to thaw and drain excess moisture before mixing it with the other ingredients to avoid a soggy crisp. This way, you can enjoy the flavor of rhubarb any time of the year.
How can I make the topping more crunchy?
To achieve a crunchier topping, use cold butter and mix it thoroughly into the dry ingredients until the mixture resembles coarse crumbs. You can also add oats or chopped nuts to the topping for added texture and flavor.
Can I make this recipe ahead of time?
Absolutely! You can prepare the rhubarb mixture and topping separately and assemble them in the baking dish. Cover and refrigerate for up to 24 hours. When ready to bake, simply allow it to sit at room temperature for about 30 minutes before baking.
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).