RHUBARB CRISP
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, 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 pea-size. Add brown sugar, oats, 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.
Nutrition Facts : Calories 235 g, Fat 8 g, Protein 2 g
RHUBARB TART
Steps:
- Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;
TART RHUBARB CRISP
Make and share this Tart Rhubarb Crisp recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 234.8, Fat 8.3, SaturatedFat 5, Cholesterol 20.3, Sodium 71.4, Carbohydrate 39.1, Fiber 2.3, Sugar 25.9, Protein 2.5
EASY RHUBARB CRISP
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat 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 extract 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 crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g
RUSTIC RHUBARB CRISP
Okay, there are other rhubarb crisp recipes out there, but none exactly the same as this one. (It's my mom's, so I am partial to it!) There is less sugar, more oatmeal and rhubarb, and it is super easy! And for more crispy goodness, the topping can easily be doubled. I hope that you like it as much as I do!
Provided by Dwynnie
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 303.5, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 91.3, Carbohydrate 47.2, Fiber 2.9, Sugar 33.1, Protein 3.1
CHERRY RHUBARB CRISP
Make and share this Cherry Rhubarb Crisp recipe from Food.com.
Provided by hotdishmama
Categories Dessert
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Toss fruit with sugar and tapioca starch, place in bottom of 8x11" baking dish.
- With food processor on pulse or with pastry blender, mix together butter, brown sugar, coconut, and oatmeal until coarse crumbs form.
- Place crumbled mixture evenly on top of fruit.
- Bake at 375 degrees for 30 minutes or until top is golden brown.
Nutrition Facts : Calories 431.2, Fat 21.4, SaturatedFat 14, Cholesterol 40.7, Sodium 151.5, Carbohydrate 59.2, Fiber 4.8, Sugar 41.8, Protein 4.3
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
RHUBARB TART WITH SHORTBREAD CRUST
Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. -Emily Seefeldt, Red Wing, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside., For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned., Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust., Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.
Nutrition Facts :
CRUMB-TOP RHUBARB CRISP
Make and share this Crumb-Top Rhubarb Crisp recipe from Food.com.
Provided by BrendaM
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 237.3, Fat 8.3, SaturatedFat 5, Cholesterol 20.3, Sodium 7.4, Carbohydrate 39.7, Fiber 2.3, Sugar 26.5, Protein 2.5
RHUBARB CUSTARD TART
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
- Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
- Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
- Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
- In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
- Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.
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