mom's rhubarb crisp
(3 ratings)
This is the best crisp ever. Serve warm with ice cream.
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(3 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For mom's rhubarb crisp
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1/2 cmelted butter
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3/4 coatmeal
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1 call-purpose flour
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3/4 cbrown sugar
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1 tspcinnamon, ground
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4 crhubarb, diced
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1 cgranulated sugar
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1 cwater
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2 Tbspcorn starch
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1 tspvanilla extract
How To Make mom's rhubarb crisp
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1With a pastry blender, mix the melted butter, oatmeal, all-purpose flour, brown sugar, and cinnamon until crumbly.
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2Press 3/4 of the crumb mixture into the bottom of a greased 9x9 baking dish. Preheat the oven to 350 degrees F.
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3Sprinkle the diced rhubarb over the crust.
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4In a small saucepan, combine the granulated sugar, water, and corn starch.
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5Bring the mixture to a boil over medium-high heat. Stir occasionally. Continue to boil for 2-3 minutes until the liquid looks clear. Do not burn.
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6Remove the simple syrup from the heat and add the vanilla extract.
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7Pour the syrup over the rhubarb.
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8Sprinkle the rest of the crumble mixture over the rhubarb.
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9Bake for 55-60 minutes. The edges should be bubbly and the crumble should be toasted in color.
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Categories & Tags for Mom's Rhubarb Crisp:
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