Rhubarb Crisp Recipe
Chunks of fresh rhubarb baked under a brown sugar, oat and almond topping. Rhubarb Crisp couldn’t be easier to make. Bake it in a skillet or casserole pan.
servings
Ingredients
- 2 ½ pounds rhubarb (chopped into 1" pieces)
- ¼ tsp table salt
- 12 oz granulated sugar (1 ½ cups)
- 2 tbsp corn starch
Crisp Topping
- 2 ½ oz all purpose flour (½ cup)
- 2 oz old fashioned rolled oats (½ cup)
- 2 oz sliced almonds (½ cup)
- ¼ tsp salt
- ½ tsp ground cinnamon
- 3 oz brown sugar
- 3 oz granulated sugar
- ½ tsp vanilla extract
- 6 oz unsalted butter (cool, sliced ½" thick)
Instructions
- Preheat the oven to 350 °F. Place a 12" cast iron skillet into the oven to preheat (if using a 13" x 9" baking pan you don't need to preheat the pan).
- In a large bowl, combine 2 ½ pounds rhubarb with ¼ tsp table salt 12 oz granulated sugar and 2 tbsp corn starch. Toss to combine. Set the bowl aside while you prepare the topping.
- Combine 2 ½ oz all purpose flour, 2 oz old fashioned rolled oats, 2 oz sliced almonds, ¼ tsp salt, ½ tsp ground cinnamon, 3 oz brown sugar, 3 oz granulated sugar and ½ tsp vanilla extract in a large mixer bowl. Mix to combine the ingredients.
- With the mixer running on low speed, toss in 6 oz unsalted butter slices and mix on until the the dough clumps together. If you are mixing by hand, work the butter in with your fingers until it is broken down into bits smaller than a pea and the mixture clumps together.
- Transfer the rhubarb to the preheated cast iron skillet or a 13"x 9" baking pan.
- Grab a big handful of the topping and squeeze to form a large clump. Break the clump into smaller pieces over the filling. Continue to crumble the rest of the topping over the fruit in an even layer.
- Slide the pan into the oven. Place a sheet of foil on the shelf beneath the crisp in the oven to catch any juice boil over.
- Bake until the topping is golden brown and baked in the middle and the juices are bubbling, about 40 minutes.
- Serve warm or room temperature.
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Notes
This recipe makes a big cobbler than can feed about 10-12 people. For a smaller group you can halve the recipe and bake it in an 8″ skillet or smaller casserole or cake pan.
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