Rhubarb crisp is a delicious European dessert that is free of soy and nuts. It consists of baked rhubarb, granulated sugar, eggs, butter, brown sugar and vanilla ice cream for an irresistible tart-like treat.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 38 mins – easy
🍽 4 servings – 626 kcal per serving
| Serving
277g |
Fat
20g |
Sat. fat
12g |
Sodium
171mg |
| Carbs
105g |
Fibers
2g |
Sugars
81g |
Proteins
7g |
INGREDIENTS
- 3 cups rhubarb
- 1 cup granulated sugar
- 1 egg
- 2 tbsp all-purpose flour
- ¼ tsp ground mace
- ¼ cup butter
- ⅓ cup brown sugar
- ½ cup all-purpose flour
- 4 scoops vanilla ice cream
TOOLS
- 2 bowls
- 2 pie plates
- 1 fork
- 1 oven
- 1 spoon
STEPS
Preheat the oven to 375°F for 12-15 minutes.
Crack an egg in a bowl and beat with a fork. Stir in rhubarb, granulated sugar, and 2 tbsp all-purpose flour to get a rhubarb mixture.
Transfer the rhubarb mixture into 2 pie plates.
Combine ground mace, butter, brown sugar, and 0.6 cups of all-purpose flour in a bowl with a spoon to get a crumbly mixture.
Lay the crumbly mixture over the rhubarb mixture and transfer the pie plates to the oven. Bake for 30 minutes, then serve rhubarb crisp with vanilla ice cream.
It’s ready to be served !
