Rhubarb Crisp
Ingredients
The topping
-
½
cup
all-purpose flour
-
1
cup
old-fashioned rolled oats
-
½
cup
light brown sugar
-
½
cup
walnuts, finely chopped
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
½
cup
butter, melted
The filling
-
¾
cup
granulated sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
salt
-
6
cups
chopped rhubarb
-
to taste
vanilla ice cream (optional)
Instructions
- Prepare the topping by mixing flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then drizzle melted butter over and combine. Refrigerate while preparing the filling.
- Preheat the oven to 350°F and prepare a 9x13 baking dish.
- In a large bowl, mix sugar, cinnamon, nutmeg, and salt, then add rhubarb and toss to coat.
- Pour the rhubarb mixture into the baking dish and sprinkle with the topping.
- Bake for 50 to 60 minutes until the juices are bubbling and the topping is golden brown, then cool for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
405
Total fat
17g
Total carbohydrates
62g
Total protein
4g
Sodium
206mg
Cholesterol
31mg
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