Grandma Bev’s Rhubarb Dessert (Rhubarb Crisp)

This is one of Grandma Bev’s recipes. She always had this waiting for my mother when we visited.

Original recipe makes 1 8×8-inch pan

Ingredients

Crust:
1 cup all-purpose flour
5 tablespoons confectioners’ sugar
1/2 cup butter
Filling
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 eggs, beaten
3 cups chopped rhubarb

  • PREP

    15 mins

  • COOK

    50 mins

  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1 cup flour and confectioners’ sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
  3. Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  4. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
  5. Bake in the preheated oven until filling is bubbling, 35 minutes.

Nutrition

Calories: 243 kcal
Carbohydrates: 39.6 g
Cholesterol: 56 mg
Fat: 8.7 g
Fiber: 0.9 g
Protein: 2.8 g
Sodium: 98 mg

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