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fruit crisp in a yellow pan
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5 from 3 votes

Rhubarb Crisp Without Oats

Rhubarb Crisp is warm and comforting, like a berry rhubarb crumble it's perfect with whipped cream
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 517kcal
Author: Paige

Ingredients

  • 3 cups Rhubarb, fresh, washed and dried, ends trimmed, cut in 1/2" pieces
  • 1 ½ cups Raspberries
  • 1 ½ cups Sugar
  • 1 teaspoon Pure Vanilla Extract
  • ½ cup Flour
  • ½ teaspoon Cinnamon
  • 1 cup Flour
  • ⅓ cup Sugar
  • ¼ Brown Sugar, packed
  • ½ teaspoon Cinnamon
  • ¼ tsp Salt
  • 1 stick Butter, cold, cut in small pieces

Instructions

  • Make the RHUBARB RASPBERRY MIXTURE
  • In a medium mixing bowl, combine the cut rhubarb, raspberries, sugar, vanilla, flour and cinnamon.
    Carefully mix the ingredients until combined, being careful not to crush the raspberries
  • Make the CRUMB TOPPING
  • Place the flour, sugars, cinnamon, sea salt and butter in a food processor and mix until combined.
    The mixture will be cornmeal-like and will stick together when gently squeezed with your hand.
  • Heat oven to 400.
  • Prepare a shallow baking dish by coating with a little non-stick spray or butter (I used a 10" baking dish).
  • Place the rhubarb raspberry mixture in the baking dish and sprinkle the crumb mixture over the top.
    Use all the topping, even if it looks like a lot.
  • Place baking pan in the middle rack of the oven and bake for 15 minutes.
    Reduce heat to 350 and continue baking until topping is crispy and golden, about 30 more minutes.
  • Serve with whipped cream or ice cream.

Nutrition

Calories: 517kcal | Carbohydrates: 92g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 187mg | Potassium: 254mg | Fiber: 4g | Sugar: 63g | Vitamin A: 543IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 2mg