Rhubarb Crisp – in a cast iron skillet

by Michelle

Rhubarb Crisp is a classic dessert that is simple, delicious, and perfect for showcasing the fresh, tangy flavor of spring rhubarb. One of the best things about rhubarb crisp is that it can be made in a variety of ways, but a simple and rustic approach is always a crowd-pleaser.

rhubarb crisp in a cast iron skillet

Rhubarb Crisp is a simple and delicious way to enjoy rhubarb this spring. Baked in a cast iron skillet, not only is this dessert incredibly easy to make, but the cast iron skillet adds a rustic charm to the presentation.

There’s a whole debate over whether to use hard or melted butter in your crisp’s topping. At the end of the day, it’s personal preference. I prefer a chunky topping as opposed to a mealy textured topping. Either way, you’re working with butter, sugar, oatmeal and flour – how can you go wrong!

Spring is here, and with it comes an abundance of one of the most beloved springtime fruits; rhubarb. This tart and tangy fruit makes a stunning crisp that is simple to make and bursting with flavor. I have a gorgeous rhubarb patch in my potager garden at the farm. When I see the curly green leaves start to push their way through the earth, I know spring is on the way.

Thanks for reading.

Rhubarb Crisp

Rating: 4.7/5
( 3 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING:

1-1/2 lb rhubarb, , cut in 1/2-inch dice (about 6 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 tsp ground nutmeg

TOPPING:

1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter, melted

Instructions

  1. Preheat oven 375*F
  2. In large bowl, toss rhubarb, sugar, flour and nutmeg.
  3. Transfer to lightly greased 8-inch cast iron skillet.

Topping:

  1. Toss together flour, sugar and oats.
  2. Add melted butter.
  3. Stir with a fork.
  4. Crumble over rhubarb mixture.
  5. Bake until golden brown and bubbling, about 30 minutes.

Notes

THE LOVE: Using melted butter makes for clumpier, crunchier crisps.