The Pioneer Woman Tasty Kitchen
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Rhubarb Crisp

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Level: Easy

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Description

The perfect summer dessert. It’s sweet, tart and absolutely mouthwatering.

Ingredients

  • FOR THE FILLING:
  • 5 cups Rhubarb, Cubed Into 1/2 Pieces
  • 1 cup Sugar
  • 3 Tablespoons Flour
  • FOR THE CRISP:
  • 1-½ cup Rolled Oats
  • 1-½ cup Brown Sugar
  • ¾ cups Flour
  • ¼ teaspoons Nutmeg
  • ½ teaspoons Cinnamon
  • ¾ cups Butter, Melted
  • ¾ cups Chopped Walnuts

Preparation

Preheat oven to 350 F.

For the filling: Place rhubarb, sugar and flour in a large bowl and stir to combine. Set filling aside.

For the crisp: In a separate bowl add the rolled oats, brown sugar, flour, nutmeg, cinnamon, melted butter and nuts. Mix together until everything is incorporated.

In an 8″ x 1½” round baking dish, press half of the crisp mixture into the bottom. Pour the rhubarb mixture right on top. Sprinkle the remaining crisp right over rhubarb.

Place baking dish on a sheet pan lined with aluminum foil for easy clean up. Bake for 50-60 minutes until rhubarb is soft and crumble is “GBD” (golden, brown and delicious).

Devour immediately, if not sooner! I recommend topping this with a good quality vanilla bean ice cream.

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