For an extra layer of flavor, consider adding a teaspoon of vanilla extract to the fruit mixture. If you don't have mulberries, blackberries or raspberries can be substituted. The crisp can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking from cold. Serve warm with vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Rhuberry Crisp
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS18
Celebrate the flavors of late spring with this delightful Rhuberry Crisp! Tangy rhubarb and sweet mulberries mingle beneath a buttery, golden oat topping. This dessert is perfect served warm with a scoop of vanilla ice cream for a truly unforgettable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol41 mg
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Fiber2 g
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Protein3 g
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Saturated Fat10 g
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Sodium316 mg
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Sugar45 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. (5 minutes)
02
StepIn the prepared baking pan, gently combine the mulberries, rhubarb, granulated sugar, cornstarch, cinnamon, and salt. Ensure the ingredients are evenly distributed. (5 minutes)
03
StepIn a separate bowl, whisk together the all-purpose flour, rolled oats, and brown sugar. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs. (10 minutes)
04
StepEvenly sprinkle the crumble topping over the rhubarb and berry mixture in the baking pan. (2 minutes)
05
StepBake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly. Let cool slightly before serving. (45 minutes)
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Arnold Gottlieb
Jun 7, 2025Easy to follow and the results were fantastic. Will definitely be making this again!
Pinkie Gerlach
Jun 3, 2025This recipe is amazing! The combination of rhubarb and mulberries is so unique and delicious.
Anastasia Hudson
May 22, 2025I made this for a potluck and it was a huge hit! Everyone loved the crispy topping.
Rachael Powlowski
May 9, 2025My kids devoured this! A perfect way to use the rhubarb from our garden.