Rustic Rhubarb Crisp Food

RHUBARB CRISP

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

RUSTIC RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F.
• Mix granulated sugar and flour, then stir in rhubarb. Put mixture in a greased 9 x 13 glass pan.
• Combine topping ingredients: oatmeal, brown sugar, cinnamon, and butter. Sprinkle on top of rhubarb mixture.
• Bake for 60 minutes or until bubbly.
• Serve warm.

RHUBARB CRISP

Steps:

• Preheat the oven to 350˚. Butter a 2-quart baking dish. For the filling: Combine the rhubarb, strawberries, ginger and cinnamon in a large bowl and toss. Whisk together the brown sugar, flour and salt in a small bowl, add it to the rhubarb mixture and mix well.
• For the topping: In a separate large bowl, mix the flour, oats, brown sugar, granulated sugar and salt. Cut 1½ sticks of the butter into cubes, then work the butter into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans.
• Pour the rhubarb filling into the baking dish and sprinkle with the topping. Cut the remaining ½ stick butter into cubes and dot the top of the crisp with it. Bake until the fruit is bubbly and the topping is golden brown and crisp, 50 to 60 minutes. Serve with strawberry ice cream.

TART RHUBARB CRISP

Steps:

• Preheat oven to 400°F.
• Slice rhubarb into 3/4 inch chunks.
• Place in a 13x9-inch baking dish, add sugar and flour.
• In a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine.
• Sprinkle over rhubarb.
• Bake 35 minutes.

RHUBARB CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

CRUMB-TOP RHUBARB CRISP

Steps:

• Preheat oven to 400°.
• In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
• In the bowl of a food processor, combine remaining 1/2 cup flour and the butter.
• Pulse until the butter pieces are the size of coarse oats.
• Add brown sugar, oatmeal, and cinnamon.
• Pulse to combine.
• Sprinkle over rhubarb.
• Bake until rhubarb is tender and topping is golden, 35 to 45 minutes.
• Serve warm with ice cream, if desired.

CLASSIC RHUBARB CRISP

Steps:

• Combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate.
• Combine the remaining ingredients to make a crumbly mixture.
• Cover the rhubarb with this mixture.
• Bake at 375 F for about a half hour, or until rhubarb is tender.
• Serve warm with cream.

HAWAIIAN RHUBARB CRISP

Steps:

• CRUST AND TOPPING------------.
• In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine.
• Add margarine or butter and using a fork or pastry blender, mix until crumbly.
• Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula.
• Save the remaining half mixture for topping.
• FILLING------------.
• Preheat oven to 350 F degrees.
• In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well.
• Combine beaten egg with cornstarch/sugar mixture and mix until smooth.
• Add chopped rhubarb, crushed pineapple and stir well to blend.
• Pour mixture over the crumbly mixture in the casserole dish.
• Sprinkle with cinnamon.
• Sprinkle remainder of crumbly mixture over the top.
• Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned.
• Remove from oven and let cool slightly before serving.
• Serve with your choice of ice-cream or whipping cream.

MOM'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.