Rhubarb Crisp

My sister grows rhubarb and she graciously gave me some to bake with about a week ago.  After deliberating with Tim, I decided on this simple rhubarb crisp.

Also, sorry about not adding pictures at the moment, my computer is still on the fritz.

Rhubarb Crisp

Source:  grocery store flyer

Ingredients:

1.5 cups flour, plus 2 Tablespoons

1 cup packed brown sugar

1 cup granulated sugar

2 tsp cinnamon

1/2 tsp salt

1 cup old-fashioned oats

1 cup ( 2 sticks ) butter, cold and cut into small pieces

2.5 pounds fresh rhubarb, coarse ends removed and cut into 1/2″ pieces (about 8 cups) – I used appprox 6 cups rhubarb and 2 cups chopped fresh strawberries.

ice cream for serving

Preheat oven to 350 degrees.  In a large bowl, whisk together 1.5 cups flour, 1/2 cup brown sugar, 1/2 granulated sugar, 1 tsp cinnamon, and 1/4 tsp salt until well mixed.  Add oats and stir to combine.  With fingertips or pastry blender, cut in butter until pea sized crumbs form (will be dry).

In a large bowl, stir rhubarb (and strawberries) with remaining 2 Tbsp flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 tsp cinnamon, and 1/4 tsp salt until well combined.  Spread rhubarb mixture evenly into lightly sprayed 13″ x 9″ glass or ceramic baking dish.  Sprinkle oat mixture evenly over rhubarb mixture.

Bake 45 to 55 minutes or until top is golden brown; let stand 10 minutes before serving.  Serve warm with ice cream.

Enjoy!

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1 Comment (+add yours?)

  1. Amanda J Creech
    May 25, 2011 @ 18:20:25

    Just got some rhubarb from gram 2 weeks ago and have been looking at it in the freezer and deliberating what to do. I am thinking I will make Grandma’s rhubarb crunch. Might make this weekend and take to J’s as Eric will not eat rhubarb at all. 🙂

    Reply

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