Rhubarb Crisp Crunch Recipe 455

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

RHUBARB CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

RHUBARB CRISP

Steps:

• Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
• In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
• Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING

Steps:

• Heat the oven to 350 F (180 C/Gas 4).
• Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.

RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees F.
• Combine the rhubarb, sugar, cornstarch and lemon juice in an 8x8 or 9x9 baking dish. Toss to evenly distribute the sugar and cornstarch with the rhubarb.
• In a large bowl, mix the butter into the oats, flour, cinnamon, and salt using a fork or your hands until it resembles pea-sized crumbs. Add chopped nuts, if using.
• Sprinkle the crisp topping over the rhubarb filling, then bake for 35-40 minutes until the filling is bubbling and the crisp topping is lightly browned.
• Cool for at least 15 minutes before serving with vanilla ice cream.

RHUBARB CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
• In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
• Bake in preheated oven for 40 minutes. Serve hot or cold.

RHUBARB BUTTER CRUNCH

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease 9x13 baking dish.
• Combine rhubarb with sugar and place in greased baking dish.
• Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
• Sprinkle crumbly mixture over rhubarb.
• Bake uncovered for 40 minutes.
• Note: Best served with cool whip or ice cream.

RHUBARB CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
• For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350ºF.