Not the same as Strawberry Rhubarb Crumble,…in fact I’d say this is closer to Rhubarb Custard Pie – but quick…and all Deanna.  Enjoy!

Rhubarb Crisp – halving this or doubling this is equally easy (and tasty!)

6 c. rhubarb, finely diced – if using frozen rhubarb, thaw it first and allow it to drain well in a colander

1/4 c. sugar

2 T. flour

Crisp

1/3 c. cold butter

1/3 c. flour

1/3 c. oatmeal

2/3 c. brown sugar

1 c. whole almonds, coarsely chopped

Preheat the oven to 350, toss the rhubarb, sugar and 2 tablespoons of flour together in a large bowl, then scrap the mixture into a greased casserole (I used my 2.3L Corning Ware).  In a separate bowl, combine the butter, flour, oatmeal and brown sugar and use a pastry cutter to work it all together as best you can – the smaller the butter chunks the better.  Add in the almonds, mix well and then scrape the crisp mixture evenly over all of the rhubarb.

Bake for 30 to 40 minutes until the topping is nicely browned and the rhubarb is bubbling a bit.  Allow it to cool for about 20 minutes before diving in…and we recommend a little vanilla ice cream to top it off.

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