• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Home
  • About Me
  • Contact me
  • Recipe Index
You are here: Home / Desserts / Rhubarb Crisp For Two

Rhubarb Crisp For Two

June 2, 2022 By Dawn 4 Comments

Sharing is caring!

58 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Rhubarb Crisp For Two is made with fresh rhubarb, sugar, flour, and a touch of cinnamon, and is topped with an oatmeal crumble. This recipe makes enough for two servings and is made in ramekins or custard cups.

Looking down at two of rhubarb crisp.

Fruit crisp is one of our favorite desserts, but sometimes it is too much to make a big pan of this dessert. This recipe makes enough for two servings and is perfect when there are just two of you.

The crisp is so simple to make and is done in no time at all. I love the little bit of tartness that the rhubarb gives it. The crumble is the perfect sweet crunchy topping that completes this dessert.

A side view of rhubarb crisp in custard cups/

Helpful Tips:

  • I like to remove the skin on the rhubarb, this is just a personal thing. If you prefer to leave the skin on the rhubarb that will work.
  • Cut the pieces of the rhubarb about the same size, this way when it bakes it will bake evenly.
  • I like to cut my pieces about 1/2 inch, if you like a little bigger pieces, you can cut the pieces 1 inch long. Just remember if the pieces are a little larger the baking time may be a little longer.
  • When baking the crisp, make sure to place the ramekins/custard cups on a sturdy baking dish.
  • You will know that the crisp is done when the filling is bubbling and the crumble is golden brown.
  • The dessert can be served warm or if you like you can serve it warm. My favorite is to cool it slightly and serve it with a scoop of vanilla ice cream.
  • If not served right away, the dessert should be stored in the refrigerator.

Steps for making Rhubarb Crisp For Two

Step one

Preheat the oven to 375 degrees F. Grease 2 ramekins or custard cups.

Flour, brown sugar, flour, oats, and butter in a bowl.
Brown sugar crumble in a glass bowl.

Step two

Make the crumble. Mix together the oats, flour, brown sugar, and pecans. Add the butter and cut in. Set aside.

Step three

Mix the rhubarb, sugar, flour, and cinnamon until well combined. Divide between the 2 prepared dishes.

Rhubarb mixture is added to the custard cups.

Step four

Place the crumble on top of the rhubarb mixture.

Step five

Bake in the oven for 18 to 20 minutes or unit the filling is bubbling and the crumble is golden brown.

Looking down and two bowls of baked crisp.

Step six

Remove from the oven and cool on a cooling rack.

Check out these additional dessert recipes:

  • Sour Cream Strawberry Rhubarb Pie
  • Chocolate Marshmallow Pie
  • Lemon Cream Cheese Pie
  • Strawberry Rhubarb Sorbet
Looking down at a bowl of crisp with a scoop of ice cream and a spoon in the bowl.

If you make this rhubarb crisp for two I would love to hear about it! Please leave me a comment and a rating.

Looking down at two of rhubarb crisp.

Rhubarb Crisp For Two

Rhubarb Crisp For Two is made with fresh rhubarb, sugar, flour, and a touch of cinnamon, and is topped with an oatmeal crumble.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Rhubarb crisp for two, rhubarb crisp
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 460kcal
Author: Dawn

Ingredients

Topping

  • 3 tablespoons old fashion oats
  • 3 tablespoons flour
  • 3 tablespoons brown sugar
  • 3 tablespoons pecans chopped
  • 2 tablespoons butter Extra for greasing the custard cups

Fruit filling

  • 1 1/2 cups rhubarb
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat the oven to 375 degrees F. Grease to ramekin or custard cups with butter.

Crumble

  • In a medium bowl combine the oats, flour, brown sugar, and pecans.
  • Add the butter and cut in using a pastry cutter, a fork, or your finger and mix until large crumbs form. Set aside.

Filling

  • Clean the rhubarb and cut the stalks into 1/2 inch pieces.
  • In a large bowl add the prepared rhubarb, sugar, flour, and cinnamon. Mix until well combined and juice is starting to form.
  • Divide the rhubarb mixture between the two prepared custard cups.
  • Sprinkle the crumble over the top of the rhubarb mixture, dividing it evenly. Place the custard cups on a baking dish.
  • Place in the preheated oven for 18 to 20 minutes or until the rhubarb mixture is bubbling and the crumble is golden brown.
  • Remove the crisp from the oven and set them on a cooling rack to cool.

Notes

  1. The rhubarb does not have to be peeled, but I like to take the skin off of the rhubarb when I bake with it. 
  2. Cut the rhubarb into 1/2 inch pieces for this recipe.
  3. Never use the leaves of the rhubarb, they are poisonous.
  4. Use a sturdy baking pan to put the ramekins/custard cups on for baking.
  5. Serve the crisp with a scoop of vanilla ice cream.
  6. If the dessert is not eaten after it is cooled, store it in the refrigerator. 
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 460kcal | Carbohydrates: 83.5g | Protein: 3.5g | Fat: 14.7g | Saturated Fat: 7.6g | Cholesterol: 31mg | Sodium: 90mg | Potassium: 325mg | Fiber: 2.8g | Sugar: 64.3g | Calcium: 102mg | Iron: 1mg

(Visited 915 times, 1 visits today)

Filed Under: Desserts

See what’s cooking. Sign up for the newsletter.

Previous Post: « Spicy Shrimp Wraps with Avocado Mayonnaise
Next Post: Slow Cooker Salsa Chicken »

Reader Interactions

Comments

  1. angiesrecipes

    June 2, 2022 at 10:18 pm

    We too love crisp, crumble or streusel…these look just irresistible!

    Reply
  2. John / Kitchen Riffs

    June 7, 2022 at 4:43 pm

    Love crisp, and really love the idea of making a recipe that serves two. Too much temptation with all those leftovers! 🙂 Love rhubarb, and this looks great — thanks.

    Reply
  3. Glenna

    January 22, 2023 at 6:11 pm

    What size is the custard cup? I’m thinking maybe 10 ounce.

    Reply
    • Dawn

      January 22, 2023 at 7:08 pm

      Yes, that is a 10 ounce custard cup. I hope you make this and enjoy it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get The Newsletter

Popular posts:

  • Egg Dumplings
  • Strawberry Jello Salad
  • Simple Broiled Chicken Tenders
  • Pepperoni Dip
  • Baked Italian Sausage and Peppers
  • Sun-Dried Tomato Aioli
  • Baked Spanish Rice Recipe
  • Chicken Jalapeno Popper Dip
  • Easy Tuna Macaroni Salad
  • Cold Parmesan Cheese Pasta Salad

Feature Your Favorites

Shredded Spicy Chicken

Pumpkin Pull-Apart Bread

Twice-Baked Sweet Potatoes

Never Fail Icing (Butter Cream)

Apple Bars

Pastrami on Rye with Creamy Garlic Dressing

featured in logos

Copyright © 2023 · Privacy Policy

58 shares
  • Facebook
  • Twitter
  • Pinterest