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Cinnamon-spiced rhubarb is baked with a sweet and crunchy almond topping for a delicious dessert or even a breakfast treat! Luscious served warm with vanilla ice cream.

Rhubarb Crisp

rhubarb_crisp_crop
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Dessert
  • Serving Size: Serves 6 - 8
Ingredient Description:

For the fruit filling:

8 c. rhubarb, cut into 1/2-in. pieces

1 1/2 c. sugar

1/2 c. flour

3 Tbsp. butter, cut into bits

2 Tbsp. orange zest

2 tsp. ground cinnamon

For the topping:

3/4 c. flour

1/2 c. sugar

1/2 c. “old fashioned” rolled oats

1/2 c. sliced almonds

1/2 c. wheat germ

2 tsp. ground cinnamon

4 Tbsp. butter

Preheat oven to 375°F/190°C.  Butter a 9x13-in. cast iron baking pan.

In a large bowl, combine all fruit filling ingredients.  Pour into prepared pan.

In another large bowl, combine topping ingredients.  Make sure the butter is evenly distributed; spread evenly on top of the rhubarb mixture. 

Bake in oven for 45 - 60 minutes.

Optional: Top with a scoop of vanilla ice cream.

Recipe was created for our Calphalon Enamel Cast Iron Rectangular Baker.