What is the best way to store Buttery Rhubarb Crisp?

Store leftover Buttery Rhubarb Crisp covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.

Can I use frozen rhubarb for Buttery Rhubarb Crisp?

Yes, you can use frozen rhubarb. Thaw the rhubarb and drain any excess liquid before using it in the recipe to prevent a soggy crisp.

What kind of jam works best in a Buttery Rhubarb Crisp with Jammy Tart Filling?

Strawberry or raspberry jam are classic choices that complement rhubarb's tartness beautifully. However, feel free to experiment with other fruit jams like apricot or even a unique blend.

How can I make the crumb topping of my Buttery Rhubarb Crisp extra crispy?

Use cold butter when preparing the crumb topping and avoid overmixing. Chilling the topping before baking can also help achieve a crispier texture.

Can I add other fruits to my Buttery Rhubarb Crisp?

Absolutely! Strawberries, raspberries, or even a touch of apple can be added to enhance the flavor and texture of your Buttery Rhubarb Crisp. Just be mindful of the overall sweetness and adjust the jam accordingly.

Buttery Rhubarb Crisp: 5 Secret Tips for Perfect Filling

Name: Buttery Rhubarb Crisp: Best Jammy Tart Filling Recipe EVER!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups fresh rhubarb, chopped; 1/2 cup granulated sugar; 2 tablespoons all purpose flour; 1/4 cup raspberry jam; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 cup all purpose flour; 1/2 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cubed

Description

This Buttery Rhubarb Crisp with Jammy Tart Filling is the perfect spring dessert. Tart rhubarb and sweet jam with a buttery crisp topping!

Ingredients

Scale

4 cups fresh rhubarb, chopped
1/2 cup granulated sugar
2 tablespoons all purpose flour
1/4 cup raspberry jam
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup all purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine rhubarb, sugar, flour, jam, vanilla, and lemon juice.
Pour into an 8×8 inch baking dish.
In a separate bowl, combine flour, brown sugar, cinnamon, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Sprinkle topping over rhubarb mixture.
Bake for 35-40 minutes, or until golden brown and bubbly.
Let cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 48g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg