Rhubarb Crisp
Ingredients
Instructions
Preheat oven to 375⁰F.
Place rhubarb cubes in a large mixing bowl. Mix with flour and sugar.
Sprinkle lemon juice and zest over the mixture and stir to combine.
Place in a 9×13-inch baking dish.
Place butter cubes in a mixing bowl. Sprinkle with brown sugar and flour.
Using a pastry cutter, cut the butter into the flour and sugar, until the mixture is the size of peas. Scrape the cutter as needed. Alternatively, add the ingredients to a food processor and pulse to achieve the same results.
Mix in the oats, walnuts, and cinnamon.
For crumbled topping, evenly spread topping over the rhubarb, or press it down to form a crust.
Bake for 55 to 60 minutes, or until the topping is lightly golden and the rhubarb is bubbling.
Serve warm with plant ice cream, if desired.
Notes
Cover and refrigerate leftovers. Good cold or warmed in the microwave.
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Ingredients
Directions
Preheat oven to 375⁰F.
Place rhubarb cubes in a large mixing bowl. Mix with flour and sugar.
Sprinkle lemon juice and zest over the mixture and stir to combine.
Place in a 9x13-inch baking dish.
Place butter cubes in a mixing bowl. Sprinkle with brown sugar and flour.
Using a pastry cutter, cut the butter into the flour and sugar, until the mixture is the size of peas. Scrape the cutter as needed. Alternatively, add the ingredients to a food processor and pulse to achieve the same results.
Mix in the oats, walnuts, and cinnamon.
For crumbled topping, evenly spread topping over the rhubarb, or press it down to form a crust.
Bake for 55 to 60 minutes, or until the topping is lightly golden and the rhubarb is bubbling.
Serve warm with plant ice cream, if desired.
Notes
Cover and refrigerate leftovers. Good cold or warmed in the microwave.