A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Oh, the ubiquitous rhubarb crisp. Everyone's got a recipe for it. And every time you bake it it's different, depending on the ripeness of the rhubarb, and where it was grown.

This recipe combines rhubarb and apples in about a 2 to 1 ratio, but it also works well 50/50 — we tried it with 4 cups of each, using the same amount of sugar, and it was delicious.

At a glance

Prep
Bake
Total
Yield
9 servings
Nutrition information

Ingredients

Choose your measure:

Filling

  • 6 cups sliced rhubarb
  • 2 1/2 cups cored, peeled and sliced apples (about 3 large)
  • 1/3 to 1/2 cup King Arthur Unbleached All-Purpose Flour or 3 tablespoons Instant ClearJel (See "tips", below.)
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice or 1/4 teaspoon lemon oil

Topping

Instructions

  1. Preheat your oven to 350°F. Heavily grease or butter a 9" x 9" pan or similar-sized casserole dish.
  2. To make the filling: Whisk the flour or ClearJel, sugar, and salt. Sprinkle over the rhubarb and lemon and toss together.
  3. Spoon the mixture into the pan.
  4. To make the topping: Combine the sugar, flour, oats, nuts and spices, then cut in the butter until the mixture is crumbly.
  5. Sprinkle the topping over the rhubarb-apple mixture.
  6. Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly.
  7. Store, refrigerated, for up to 5 days. Freeze for up to 3 months.

Nutrition Information

  • Serving Size 1/9 of recipe, 198g
  • Servings Per Batch 9
Amount Per Serving:
  • Calories 434 cal
  • Calories from Fat
  • Total Fat 15g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 28mg
  • Sodium 131mg
  • Total Carbohydrate 25g
  • Dietary Fiber 4g
  • Sugars 50g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.