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Pioneer Woman Rhubarb Crisp

Savor Pioneer Woman Rhubarb Crisp – Tangy, Sweet Perfection

This Pioneer Woman Rhubarb Crisp is a delightful harmony of sweet and tangy flavors, perfect for gatherings and sure to impress.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Rhubarb fresh or frozen, drained if thawed
  • 1 cup Granulated Sugar can reduce for less sweetness
  • 2 tablespoons Cornstarch thickening agent
  • 1 teaspoon Vanilla Extract enhances flavor
  • 2 tablespoons Lemon Juice brightens flavors
For the Topping
  • 1 cup Rolled Oats substitute with quick oats if desired
  • 1/2 cup Brown Sugar adds moisture
  • 1 cup All-Purpose Flour gluten-free flour can be used
  • 1 teaspoon Cinnamon infuses warmth
  • 1/4 teaspoon Salt balances sweetness
  • 1/2 cup Cold Butter for crumbly topping

Equipment

  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C), preparing to bake the crisp.
  2. In a mixing bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir to incorporate.
  3. In a separate bowl, mix rolled oats, brown sugar, all-purpose flour, cinnamon, and salt. Cut in cold butter until crumbly.
  4. Spread the rhubarb filling evenly into the greased baking dish and top with the oat mixture.
  5. Bake for 30-35 minutes until bubbling and golden brown.
  6. Allow to cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Serve warm with vanilla ice cream or whipped cream for an indulgent dessert.

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