Rhubarb Crisp Recipe

Rhubarb crisp with a scoop of ice cream in a white dish with spoons on the side

Course: Dessert

Cuisine: American

Keyword: rhubarb crisp, rhubarb crisp recipe

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 343kcal

Author: Maureen Abood

Make an elevated rhubarb crisp recipe infused with rose water and warm spices and finished with a nutty, crumbly topping spiced with cinnamon and cardamom.

Print Recipe

Equipment

1 (8 or 9-inch) Baking Dish
1 Medium Bowl
1 Food Processor

Ingredients

6 tablespoons cold butter cut into small pieces, plus more for greasing pan
2 to 2 1/2 pounds rhubarb trimmed, tough strings removed, and cut into 1½-inch pieces (about 5 to 6 cups)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon rose water
¾ cup brown sugar
3/4 cup all-purpose flour 1/4 cup in the topping, 1/2 cup in the filling
½ teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon salt
1/2 cup walnuts or pecans
1/2 cup rolled oats

Instructions

Arrange an oven rack in the middle position and preheat the oven to 375°F. Grease an 8- or 9-inch baking dish (square, oval, or round) with a little butter. In a medium bowl, toss the rhubarb with the granulated sugar, 1/4 cup of the flour, lemon juice and zest, and rose water. Spread the rhubarb evenly in the baking dish.
Put the 6 tablespoons cold butter in a food processor along with brown sugar, remaining 1/2 cup flour, cinnamon, cardamom, and salt, and pulse for about 20 or 30 seconds, until large crumbs begin to form and clump together. Add the nuts and oats and pulse just a few times to combine.
Crumble the topping evenly over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes. At about 30 minutes, if needed, tent the top of the crisp loosely with foil to prevent the top from getting too dark while the rhubarb fully cooks through.

Notes

Storage: Leftover rhubarb crisp will keep fresh in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.

Nutrition