In a bowl, combine the flour, oats, brown and granulated sugar, cinnamon, and butter. With a pastry blender or fork, work the mixture until it resembles crumbs.
Spread the topping on the rhubarb mixture so it makes an even layer.
Bake the crisp for 50 minutes or until the rhubarb is tender and the mixture is bubbling at the edges. Let the crisp sit for 5 minutes before spooning into shallow bowls.
Serving
Suggestions
Serve this crisp with vanilla ice cream, vanilla yogurt, or heavy cream.
Originally Submitted
8/18/2010
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