Recipes for "rhubarb crisp"

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.

Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.

Pour rhubarb mixture into prepared baking dish. Spread oat mixture evenly over top.

Bake in the preheated oven until golden and bubbling, about 35 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish.

Sprinkle rhubarb over oat mixture.

Combine white sugar, water, cornstarch, and vanilla in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes.

Pour sugar mixture over rhubarb.

Sprinkle remaining oat mixture over rhubarb.

Bake in the preheated oven until the crisp is lightly brown and bubbling, about 1 hour.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined. Spread fruit mixture into the bottom of the prepared baking dish.

Mix oats, remaining 1 ½ cups flour, and brown sugar in a separate bowl; cut in butter until crumbly. Spread evenly over fruit mixture.

Mix 2 tablespoons white sugar with remaining 1/2 teaspoon cinnamon in a small bowl; sprinkle over oat topping.

Bake in the preheated oven until fruit is bubbling and thick and topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes, then serve.

Move an oven rack to the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix together white sugar, beaten eggs, 3 tablespoons flour, orange zest, ginger, and salt in a large bowl until well combined; stir in rhubarb. Pour rhubarb mixture into the bottom of the prepared baking dish.

Thoroughly combine brown sugar, 1/2 cup flour, butter, and cinnamon by pulsing in a food processor or blender. Transfer mixture to a large bowl and stir in oats until incorporated. Crumble over rhubarb mixture in the baking dish. Gently pat topping down to make a crust.

Bake on the center rack of the preheated oven until topping is lightly golden, rhubarb has fallen apart, and juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Preheat the oven to 350 degrees F (175 degrees C).

Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.

Stir strawberries into rhubarb mixture; spread into a casserole dish.

Stir oats, brown sugar, flour, and melted butter together in a separate bowl until crumbly; sprinkle over fruit mixture in the casserole dish.

Bake in the preheated oven until set, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, brown sugar, oats, melted butter, and cinnamon in a medium bowl until crumbly; press into the bottom of a 9-inch square baking dish. Spread rhubarb in an even layer over crust.

Combine water, white sugar, cornstarch, and vanilla in a small saucepan over medium-low heat; cook, stirring occasionally, until thick and clear, 5 to 10 minutes. Drizzle sauce over rhubarb.

Bake in the preheated oven until topping is set, about 1 hour.

Preheat the oven to 325 degrees F (165 degrees C).

Combine flour, oats, brown sugar, and cinnamon in a bowl; pour melted butter over top and stir until crumbly. Pat ½ oat mixture into a 9x13-inch baking dish.

Combine rhubarb and apples in a bowl until evenly mixed; pour on top oat mixture in the baking dish.

Whisk cornstarch and 2 tablespoons water together in a small bowl until cornstarch is dissolved and mixture is smooth; set aside.

Combine white sugar, 1 cup water, and vanilla in a medium saucepan over medium-high heat; bring to a boil, stirring constantly. Pour in cornstarch mixture; continue to boil, stirring constantly, until mixture thickens, 1 to 2 minutes. Drizzle mixture over rhubarb and apples; sprinkle remaining ½ oat mixture over top.

Bake in the preheated oven until hot and bubbly, about 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Combine rhubarb, white sugar, and flour in a large bowl; transfer to the prepared baking dish.

Whisk flour, butter, and brown sugar together in a separate bowl until crumbly; sprinkle over rhubarb mixture.

Bake in the preheated oven until golden brown and bubbling, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Stir 1 cup flour, brown sugar, oats, and melted butter together in a medium bowl until well combined; press ½ to ¾ crust mixture into bottom of a 9-inch square baking dish.

Beat eggs and milk together in a large bowl until smooth; stir in rhubarb, strawberries, white sugar, ¼ cup flour, and allspice until sugar and flour dissolve completely. Pour filling over crust; sprinkle remaining crust mixture over top.

Bake in the preheated oven until filling is set, 45 to 60 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.

Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.

Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Combine rhubarb, white sugar, flour, lemon zest, ½ teaspoon cinnamon, nutmeg, and salt in a large bowl; fold in raspberries.

Beat eggs, half-and-half, and vanilla extract together in a small bowl; stir into rhubarb mixture. Pour rhubarb filling into an 8x8-inch baking dish.

Combine oats, brown sugar, butter, and ½ teaspoon cinnamon in the bowl of a food processor; pulse until crumbly. Spoon topping over rhubarb filling.

Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.