Those of us who love rhubarb eagerly await its appearance in springtime as it is, at least in my zone, the first produce to be harvested from the garden. Today, I am sharing my recipe for Rhubarb Crisp. While this is a lovely springtime treat when the fresh rhubarb is available, it can also be made any time throughout the year using frozen rhubarb.

This is not a difficult or complicated recipe to make. I do suggest making the streusel first and having it ready to sprinkle over the top of the rhubarb base when it is assembled. Keep the streusel in the refrigerator to keep the butter in it cold until called for in the recipe method.

This is my favorite streusel topping for desserts. I think it is the addition of the almond flour that adds the lovely texture and flavor to the topping. Almond flour is a flour I bake with a lot and you will often see it called for as an ingredient in many of my recipes. If, however, it is not a flour you regularly use and you wish to make this Rhubarb Crisp recipe, you may wish to head to your nearest bulk foods store to buy just the small amount needed for this particular recipe. This streusel topping can be made in volume and frozen in an airtight container to have ready to sprinkle over any kind of fruit crisp.

Chop the rhubarb into pieces about ½” – ¾” wide. Mix up the dry ingredients and toss with the rhubarb. You will need a 1.5qt (1.4 L) casserole for this dessert. It can, however, be made into individually baked desserts, too. I love serving individual sized desserts like those shown in the photo above. If making this dessert using frozen rhubarb, it may be necessary to add an extra tablespoon of cornstarch, depending on how much moisture is frozen in and around the rhubarb.

For those who like to prepare make-ahead desserts for the freezer, this one is a contender. Be sure to use freezer and oven-safe bakeware. Prepare the crisp as per the recipe. Cover the unbaked crisp with tin foil and secure with an elastic band. Place in airtight freezer container or ziplok freezer bag, label, date, and freeze. When ready to bake crisp, remove tin foil and bake dessert from frozen state. Crisp may require approximately 8-10 minutes longer baking time. If streusel starts to brown too much before the rhubarb is cooked, loosely tent crisp with tin foil to finish baking.

Rhubarb Crisp

Streusel Ingredients:
2/3 cup all-purpose flour
1/8 cup almond flour
¾ cup brown sugar, lightly packed
½ tsp baking soda
Pinch salt
¼ tsp cinnamon
¼ tsp cardamon
½ cup cold butter, cut into small cubes
¾ cup quick cooking rolled oats

Rhubarb Base Ingredients:
1¼ lbs rhubarb (576 grams) rhubarb, sliced into ½ – ¾” pieces
1 tbsp orange juice
¾ cup plus 1 tbsp granulated sugar
6½ tbsp cornstarch
1 tbsp finely grated orange rind
¾ tsp cinnamon
½ tsp nutmeg
¼ tsp cardamom
Pinch salt

Method:

Position oven rack in center of oven and preheat oven to 375°F. Grease 1½-quart (1.4 L) baking dish.

For Streusel Topping:

In medium-sized bowl, combine flours, brown sugar, baking soda, salt, and spices. Using pastry blender, cut in cold butter until mixture is crumbly. Stir in rolled oats. Cover mixture and place in refrigerator while preparing the rhubarb base.

For Rhubarb Base:

Cut rhubarb in pieces about ½” – ¾” thick or so. Place in large bowl and sprinkle with orange juice.

In separate bowl, combine sugar, cornstarch, grated orange rind, spices, and salt. Mix well. Add to the rhubarb and toss to mix well.

Transfer mixture to prepared baking dish.

Sprinkle streusel topping evenly over rhubarb.

Place baking pan on rimmed baking sheet (lined with tin foil for easy clean-up should rhubarb mixture bubble out).

Bake for 50-55 minutes, or until topping is crisp and golden tanned, rhubarb is soft when knife-tested, and juices from the rhubarb mixture are bubbling up around the edges of the crisp topping. Remove from oven and let the crisp cool for 20-30 minutes before serving.

Serve plain or with a dollop of whipped cream or favourite vanilla or pistachio ice cream.

Yield: Apx. 6 servings

Note 1: This crisp can be divided between six individual baking dishes (each apx. 1 cup capacity) and baked as individual desserts. These will bake about 35-38 minutes.

Note 2: This crisp freezes well unbaked. Place in a freezer and oven-safe baking dish. Cover with tinfoil and freeze in either airtight freezer container or freezer bag. When ready to bake crisp, remove tin foil and bake dessert from frozen state. Crisp may require approximately 8-10 minutes longer baking time.

Note 3: This crisp may be made with frozen rhubarb. An additional tablespoon of cornstarch may be required, depending on how much moisture is frozen into and around the rhubarb.

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

Connect with My Island Bistro Kitchen on Social Media

Join the Facebook page for My Island Bistro Kitchen:  https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on “X” (formerly Twitter):  https://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo found at the end of this post to your favorite Pinterest boards.

You may also enjoy these other fruit crisp dessert recipes from My Island Bistro Kitchen:

Old-fashioned Apple Crisp
Peach Blueberry Crisp
Apple Cranberry and Pear Crisp

Print

Rhubarb Crisp

This Rhubarb Crisp is a lovely finale to any meal. Top with vanilla or pistachio ice cream or whipped cream. Crisp may also be served plain.

Course Dessert

Cuisine Canadian

Keyword rhubarb, Rhubarb Crisp, Rhubarb Dessert

Servings 6

My Island Bistro Kitchen Barbara99

Ingredients

Streusel Ingredients:

• 2/3 cup all-purpose flour
• 1/8 cup almond flour
• ¾ cup brown sugar, lightly packed
• ½ tsp baking soda
• Pinch salt
• ¼ tsp cinnamon
• ¼ tsp cardamon
• ½ cup cold butter, cut into small cubes
• ¾ cup quick cooking rolled oats

Rhubarb Base Ingredients:

• 1¼ lbs rhubarb (576 grams) rhubarb, sliced into ½ - ¾” pieces
• 1 tbsp orange juice
• ¾ cup plus 1 tbsp granulated sugar
• 6½ tbsp cornstarch
• 1 tbsp finely grated orange rind
• ¾ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cardamom
• Pinch salt

Instructions

1. Position oven rack in center of oven and preheat oven to 375°F. Grease 1½-quart (1.4 L) baking dish.

Method For Streusel Topping:

1. In medium-sized bowl, combine flours, brown sugar, baking soda, salt, and spices. Using pastry blender, cut in cold butter until mixture is crumbly. Stir in rolled oats. Cover mixture and place in refrigerator while preparing the rhubarb base.

Method For Rhubarb Base:

1. Cut rhubarb in pieces about ½” - ¾” thick or so. Place in large bowl and sprinkle with orange juice.

2. In separate bowl, combine sugar, cornstarch, grated orange rind, spices, and salt. Mix well. Add to the rhubarb and toss to mix well.

3. Transfer mixture to prepared baking dish.
4. Sprinkle streusel topping evenly over rhubarb.

5. Place baking pan on rimmed baking sheet (lined with tin foil for easy clean-up should rhubarb mixture bubble out).

6. Bake for 50-55 minutes, or until topping is crisp and golden tanned, rhubarb is soft when knife-tested, and juices from the rhubarb mixture are bubbling up around the edges of the crisp topping. Remove from oven and let the crisp cool for 20-30 minutes before serving.
7. Serve plain or with a dollop of whipped cream or favourite vanilla or pistachio ice cream.

Recipe Notes

Yield: Apx. 6 servings

[Copyright My Island Bistro Kitchen]

Note 1: This crisp can be divided between six individual baking dishes (each apx. 1 cup capacity) and baked as individual desserts. These will bake about 35-38 minutes.

Note 2: This crisp freezes well, unbaked. Place crisp ingredients in a freezer and oven-safe baking dish. Cover with tinfoil and secure with an elastic band. Freeze in either airtight freezer container or freezer bag. When ready to bake crisp, remove tin foil and bake dessert from frozen state. Crisp may require approximately 8-10 minutes longer baking time. If crisp starts to brown too much before rhubarb is cooked, loosely tent with tinfoil while crisp finishes baking.

Note 3: This crisp may be made with frozen rhubarb. An additional tablespoon of cornstarch may be required, depending on how much moisture is frozen into and around the rhubarb.

PIN ME TO PINTEREST!