Rhubarb Delight: A Skillet-Infused Crispy Creation is an ode to the enchanting world of rhubarb crisps. Elevating the experience with a double crust and a sizzling skillet, this dessert unveils the secret to achieving the perfect caramelized and crispy texture. If you’re a fan of this delightful crisp, don’t miss out on exploring my Apple Crisp and Blueberry Crisp recipes!
Summertime in the Midwest ushers in an abundance of rhubarb and zucchini, and this recipe, along with my Rhubarb Cake, is a testament to the Midwest’s knack for making the most of these seasonal treasures. Rhubarb Crisp stands out as a special treat that captures the essence of Midwestern culinary prowess.
How to Make Rhubarb Delight
This versatile recipe is foolproof, but a few tips will elevate it to over-the-top amazing status:
- Use a Skillet: The double-crisp nature of this dessert benefits greatly from a skillet. The bottom layer of crisp caramelizes beautifully, adding a distinctive touch.
- Chop Rhubarb Thoughtfully: Opt for larger, 1-2 inch pieces of rhubarb for enhanced flavor and texture.
- Take Your Time on the Crisp: Perfecting the crisp involves a few extra minutes of breaking up every piece of butter with your hands.
Let’s Talk Rhubarb
While the experts recommend selecting flawless, fresh, and blemish-free stalks, we take a more laid-back approach in these parts. Perfection is not the goal; a few blemishes, large leaves, or split ends won’t deter us. All rhubarb, big or small, is celebrated in our kitchen.
How to Prepare Rhubarb
- Wash the rhubarb thoroughly.
- Trim off the leaves and ends with a sharp knife.
- Slice into 1 to 2-inch pieces (specifically for this recipe; smaller pieces are preferred in typical baking).
- Pat the pieces dry with a paper towel before adding sugar, flour, and cinnamon.
How Do You Serve Rhubarb Delight?
Best served warm, right out of the pan, with family members grabbing spoons and digging in. For those with more restraint, individual portions on plates or in bowls work just as well. This dessert pairs beautifully with vanilla bean ice cream or homemade whipped cream, and the family may be split on preferences.
- 5 cups (approx. 625g) chopped rhubarb, washed
- ½ cup (100g) brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup (90g) quick-cooking oats
- 1 cup (125g) all-purpose flour
- 1 cup (200g) packed brown sugar
- 2 teaspoons ground cinnamon
- ½ cup (1 stick, 113g) butter, cubed while cold
Preheat the oven to 190°C (375°F). Prepare a 10-inch skillet by coating it with butter or using non-stick spray.
Place rhubarb in a bowl. Add brown sugar, flour, and cinnamon. Stir gently to ensure every piece of rhubarb is covered in the sugar mixture. Set aside.
Combine oats, flour, brown sugar, and cinnamon. Add cubed cold butter and use your hands to combine until butter is pea-sized and coated. You should have 4 cups.
Spread 2 cups over the bottom of your prepared skillet and press flat. Pour the rhubarb mixture over top and press down with a rubber spatula. Pour the remaining crisp mixture over the rhubarb and bake uncovered at 190°C (375°F) for 35-45 minutes. If the crisp starts to brown too quickly, place foil over top and continue baking.
If you want to make this a Strawberry Rhubarb Crisp, use 3 cups chopped rhubarb and 2 cups of cleaned, hulled, and quartered strawberries.