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Ginger Rhubarb Crisp

Ginger Rhubarb Crisp

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
beetgreens

beetgreens

A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
  3. Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
  4. Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.
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Reviews

Tassja
26

Tassja

5/3/2010

This was very good - didn't have the fresh ginger on hand, so substituted 1 tablespoon dried. Rhubarb mixture seemed a bit dry, so added 1/4 cup orange juice - it really added to the custard's flavor. Will def. make this again.

Hoteamom
10

Hoteamom

6/17/2010

This is really good. I used two 8x8 pans instead and gave one to my sister. I will definitely make this again. Thanks for sharing!

lovetocook
9

lovetocook

8/17/2010

Wow--we loved it! I baked it a little longer for a real crisp topping. A new family favorite--thanks for sharing.

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