Rhubarb Crisp

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1 hour 6 Servings Print RecipeEmail Recipe


8cuprhubarb (diced)
1cupgranulated sugar
1tablespoonorange zest (grated)
3⁄4cupunsalted margarine (or butter - cold and cut into small pieces)
2cupall-purpose flour
1cupold-fashioned rolled oats
3⁄4cupbrown sugar (packed)
1tablespoonground cinnamon
3⁄4cupslivered almonds
1 egg


Toss the rhubarb with the granulated sugar and orange zest in a 3 quart baking dish. Dissolve the cornstarch in the Cointreau, add to the rhubarb, and toss to coat.

Heat oven to 350°F.

Place the margarine, flour, oats, brown sugar and cinnamon in a mixing bowl. Mix together with your hands until crumbly. Stir in the almonds and salt and beat in the eggs to bind the mixture loosely. Spread the topping evenly over the rhubarb.

Bake until the top is golden and the rhubarb is bubbling, 50 minutes. Serve warm.

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