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"More for Me!" Rhubarb Crisp
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 
A delicious summer crisp!
Course: Dessert
Servings: 6 -8
Author: Cristina
Ingredients
  • Filling:
  • 4 cups rhubarb , diced (can be raw or frozen, but the topping will be a little more runny with frozen)
  • 1/8 tsp salt
  • 1/2 cup white sugar
  • OPTIONAL 1 tsp grated orange rind
  • Topping:
  • 1/4 cup shortening OR canola oil (doesn't change the consistency at all)
  • 1/2 cup white sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1/3 cup milk (OR soy/almond milk)
  • 1 cup flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
Instructions
  1. Dice your rhubarb so that it's approximately 1 inch long, and place in a 1 1/2 quart casserole dish.
  2. Sprinkle salt over rhubarb, and let sit for at least 20 minutes.
  3. Dump sugar and optional orange rind over rhubarb and mix in.
  4. Preheat oven to 350°.
  5. In a separate bowl, cream together sugar, shortening or oil, egg and vanilla.
  6. Add dry ingredients to the bowl and mix.
  7. Using a spoon, drop topping over the rhubarb. It doesn't have to be even or perfect!
  8. Bake until the rhubarb is tender and the crust is a golden brown, about 40 minutes.
  9. Serve with whipped cream or vanilla ice cream!
  10. Optional addition: 2 cups halved strawberries.
  11. This crisp topping is also delicious with apples or blueberries!