Grandma Bev's Rhubarb Dessert (Rhubarb Crisp) recipe

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Ingredients

1 cup all-purpose flour
5 tablespoons confectioners' sugar
½ cup butter
1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
2 eggs, beaten
3 cups chopped rhubarb

Nutrition Info

242.8 calories
carbohydrate: 39.6 g
cholesterol: 51.3 mg
fat: 8.7 g
fiber: 0.9 g
protein: 2.8 g
saturatedFat: 5.2 g
servingSize: -
sodium: 98.1 mg
sugar: 28.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix 1 cup flour and confectioners' sugar together in a bowl, cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.

  3. Bake crust in the preheated oven until golden brown, 15 to 20 minutes.

  4. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture, pour rhubarb filling into the baked crust.

  5. Bake in the preheated oven until filling is bubbling, 35 minutes.

Recipe Yield

1 8x8-inch pan

Recipe Note

This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.

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