Rhubarb Crisp

A vintage dessert in the cobbler family, this relaxed scoopable dessert celebrates the best attributes of rhubarb with a wonderful brown sugary topping. Would be great with a chilly scoop of Vanilla Ice Cream!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 30

Servings 6-8 servings

Calories 374kcal

Author Toni Dash

Ingredients

2 ½ pound fresh Rhubarb
½ cup mild flavored Honey
Dash of Kosher Salt
¾ cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
¾ cup Light Brown Sugar firmly packed
½ cup cold Unsalted Butter cut into ½ inch pieces
¾ cup Corn Flakes (regular or gluten-free) crushed
½ cup chopped Walnuts

Instructions

Preheat the oven to 350 degrees F. Butter a 13-inch by 9-inch (2-inches tall) baking pan.
Cut the rhubarb into 1 inch pieces. Place them into the prepared baking pan.
Combine the honey and salt. Drizzle over rhubarb.
Cover and bake until tender, 30-40 minutes.
While the rhubarb cooks, in a large bowl combine the flour, brown sugar and butter. Using a pastry blender, mix all the ingredients together to form a grainy mixture like small stones.
Mix in crushed corn flakes and nuts.
Sprinkle over the rhubarb, and cook uncovered at 400 degrees until the top begins to brown (in my oven it was around 15 minutes but keep checking so it does not over brown or burn).
Remove and allow to cool until almost room temperature which allows the crunchy topping to form.

Nutrition