Pioneer Woman Rhubarb Crisp

why make this recipe

This rhubarb crisp is simple, bright, and full of tang. It uses easy pantry ingredients and finds a balance of tart rhubarb and a sweet, crunchy topping. You can make it fast and serve it warm for family or friends.

introduction

This Pioneer Woman Rhubarb Crisp is easy to make and tastes like home. If you like rhubarb in baked treats, try this brown sugar rhubarb cookies recipe for another sweet idea. The crisp works with fresh or frozen rhubarb.

how to make Pioneer Woman Rhubarb Crisp

Make the filling first, then make the topping. Put the filling in a buttered dish, sprinkle the crumb topping over it, and bake until the top is golden and the filling bubbles at the edges. Let it cool a little so the filling sets before you scoop.

Ingredients :

• 4 cups chopped rhubarb (fresh or frozen, drained)
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup cold butter, cubed

Directions :

1. Mix filling ingredients and pour into a buttered baking dish.
2. In a separate bowl, combine topping ingredients and cut in butter until crumbly.
3. Sprinkle topping over filling.
4. Bake at 375°F for 35-40 minutes.
5. Let cool for 10 minutes before serving.

how to serve Pioneer Woman Rhubarb Crisp

Serve warm for best taste. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with plain yogurt for a lighter touch.

how to store Pioneer Woman Rhubarb Crisp

Cover the cooled crisp and keep it in the refrigerator for up to 3 days. Reheat single servings in the microwave for about 30–60 seconds. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Pioneer Woman Rhubarb Crisp

• If you use frozen rhubarb, thaw and drain well so the filling is not watery.
• Keep the butter cold for a crumbly topping.
• Do not overmix the topping; leave small lumps for the best texture.
• Check the crisp at 30 minutes; oven times vary.
• Add a little extra sugar to the filling if your rhubarb is very tart.

variation (if any)

• Mix in 1 cup chopped strawberries for a strawberries-and-rhubarb version.
• Swap oats for chopped nuts for extra crunch.
• Use coconut oil or a butter substitute for a dairy-free topping (texture will change).
• Make it gluten-free by using a 1:1 gluten-free flour blend.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw it first and drain any excess liquid before mixing with the other filling ingredients.

Q: Can I make this ahead?
A: Yes. Prepare the crisp up to the baking step, cover, and refrigerate for a day. Bake when you are ready.

Q: How do I know when it is done?
A: The topping should be golden and the filling should bubble at the edges. If bubbling stops, it likely needs a few more minutes.

Q: Can I reduce the sugar?
A: You can reduce sugar a bit, but rhubarb is tart. Taste the mixture before baking and adjust if needed.

Pioneer Woman Rhubarb Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple and bright rhubarb crisp that balances tart rhubarb with a sweet and crunchy topping.

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Ingredients

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• 4 cups chopped rhubarb (fresh or frozen, drained)
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup cold butter, cubed

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Instructions

1. Mix filling ingredients and pour into a buttered baking dish.
2. In a separate bowl, combine topping ingredients and cut in butter until crumbly.
3. Sprinkle topping over filling.
4. Bake at 375°F for 35-40 minutes.
5. Let cool for 10 minutes before serving.

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Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 20mg