This Rhubarb Apple Crisp recipe is best served warm and paired with a scoop of Ice Cream or a dollop of whipped cream.
Rhubarb Apple Crisp is the perfect start of summer dessert to make for your family and friends! A little sweet and a little tart, along with a little crunch from the oat topping all pairs well together.
Rhubarb is one of these plants that when it is planted and taken care of, it will keep on coming back year after year and is usually the first thing that pops in the garden come springtime. You want to use Rhubarb that is free of blemish’s, crisp and tender.
Are you trying to cut some calories?
Sugar can be adjusted up or down to reach your desired tartness.
The topping will get golden brown and the fruit will bubble which is a sign of doneness.
Do you have to refrigerate the Apple Rhubarb Crisp?
This recipe does not need to be refrigerated. If you have a desire to cover or refrigerate make sure to poke holes in the plastic wrap so the crisp does not get soggy.
Can I substitute frozen rhubarb or apples for fresh fruit?
Yes, just make sure fruit stays frozen until baked. If you thaw fruit it will just get all mushy. Rhubarb freezes well and can be measured out to the desired amount for the recipe, place in a freezable container and label properly.
Does rhubarb need to be peeled for this Rhubarb Apple Crisp?
Bigger Rhubarb stalks will sometimes get stringy so treat them like you would a celery stalk. I prefer smaller stalks, so I don’t have to peel away the stringy skin.
Rhubarb Apple Crisp is the perfect summer dessert to make for your family and friends! A little sweet and a little tart, along with a little crunch from the oat topping all pairs well together.
- Rhubarb, small diced 3 c
- Apples-baking, peeled, cored & sliced 5 each
- Sugar, granulated 1 1/2 c
- Cornstarch 1/3 c
- Oatmeal, Quick 1 1/2 c
- Brown Sugar, packed 1 c
- Flour, All Purpose 1/2 c
- Cinnamon, ground 1 tsp
- Butter, salted, cold, small diced 1/2 lb
1. Mix together granulated sugar and cornstarch.
2. Toss sugar/cornstarch mixture with rhubarb and apples till coated.
3. Spread ingredients into a 9x13 baking pan.
4. Mix oatmeal, brown sugar, flour and cinnamon together in a large bowl.
5. Add cut up cold butter to oatmeal mixture. With your fingertips combine butter into dry ingredients until small clumps form. The flour and butter should be all incorporated.
6. Spread oatmeal mixture evenly on top of prepared fruit.
7. Bake at 350 degrees for about 45-60 minutes until crisp is golden brown and bubbly.
Rhubarb and apples should be tender.
Best served warm with a scoop of Ice Cream or a dollop of Whipped Cream.
Amount Per Serving Calories 261Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 16mgCarbohydrates 62gFiber 3gSugar 48gProtein 2g
Nutrition information is not always accurate.
Tip: Do not use rhubarb leaves because they contain poisonous substances which can be harmful to humans. You can compost rhubarb leaves because the oxalic acid is broken down and diluted during the decomposition process.
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