Sweet and tart rhubarb is topped with a buttery crumb topping and baked until golden.

6 cups rhubarb
3 tablespoons all purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon

3/4 cup rolled oats
3/4 cup brown sugar packed
6 tablespoons flour
1/2 teaspoon cinnamon
6 tablespoons butter
1/3 cup coconut optional

Preheat oven to 375°F.
Wash and rinse rhubarb and cut into 1/2″ pieces.
Toss rhubarb with flour, sugar, and cinnamon. Place in a 2qt baking dish.
In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over rhubarb mixture.
Bake for 35 minutes or until rhubarb is tender and topping is golden.
Cool 5-10 minutes before serving. Top with ice cream or whipped cream.

Recipe Notes:
To make strawberry rhubarb crisp:
Use 3 cups strawberries, 3 cups rhubarb. Increase flour in the filling to 1/3 cup.


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