My delightful recipe on Grandma's Rhubarb Crisp recipe! If you're a fan of tangy rhubarb combined with a sweet and crunchy topping, you're in for a treat.
The first step in making Grandma’s Rhubarb Crisp recipe is to preheat the oven and spray an11 x 7 inch baking dish with non-stick cooking spray. I rub a stick of butter on my dish to grease it.
I have also made this recipe in a larger, 9 x 13 inch baking dish. However, I prefer the depth of the crisp when made in the smaller 11 x 7 inch dish.
Once you have prepared the dish, set it aside and begin making the dessert. Place the rhubarb pieces in a large bowl, then sprinkle granulated sugar, all-purpose flour, and cinnamon on top.
Mix the rhubarb in the mixture until it is well coated, then transfer the rhubarb pieces to the bottom of the prepared baking dish. Set it aside while you prepare the crisp topping.
Instructions For Crisp Topping
In a medium bowl, combine all-purpose flour, granulated sugar, and rolled oats. Pour the melted butter over the mixture and use a silicone spatula to mix everything well.
Next, sprinkle the crisp topping over the rhubarb mixture in the baking dish. Use the back of the silicone spatula to spread the crisp evenly, covering the entire top surface.
Required Baking Time
Now it's time to start baking! Place the baking dish in the preheated oven and bake for 35 minutes. The crisp is ready when the top turns a light golden brown color.
You will notice that some of the vibrant red juices from the rhubarb have risen to the top of the crisp. This is perfectly normal and adds a lot of flavor when the sauce becomes somewhat caramelized on the surface.
Take the baking dish out of the oven and allow it to rest for 5-10 minutes before serving. This will give the juices some time to thicken slightly, making it easier to serve.
Using a large serving spoon, place a portion of the crisp on a plate. Then, add a scoop of vanilla ice cream on top! If you have a cow or access to heavy whipping cream, you can make your own homemade ice cream by shaking it vigorously in a mason jar and placing it in the freezer. I did this all of the time when I had my cow, Moo.
While I personally enjoy this recipe as it is, you can also substitute 1/4 of the diced rhubarb with strawberries for a different twist. To add more texture to every bite, consider adding toasted slivered almonds or walnuts to the topping. Everyone loves an easy strawberry rhubarb dessert! I don’t have any strawberries in my garden right now, just an abundance of rhubarb so I used that.