Description
A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp – great to take to a potluck or party.
Ingredients
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 beaten eggs
- zest from 1 orange
- 2 tablespoons grated fresh ginger root
- 8 cups chopped rhubarb
- ½ cup all-purpose flour
- 2 cups brown sugar
- ½ cup salted butter
- 2 teaspoons cinnamon
- 2 cups rolled oats
Instructions
- Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix the white sugar
- 3 tablespoons of flour
- salt
- eggs
- orange zest
- and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
- Thoroughly combine 1/2 cup flour
- brown sugar
- butter
- and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
- Bake on the center rack of preheated oven until the topping is lightly golden
- the rhubarb has fallen apart
- and the juices are very thick and bubbling
- 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 15