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.
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.
- 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
Preheat the oven to 375 degrees F. Grease 2 ramekins or custard cups.
Make the crumble. Mix together the oats, flour, brown sugar, and pecans. Add the butter and cut in. Set aside.
Mix the rhubarb, sugar, flour, and cinnamon until well combined. Divide between the 2 prepared dishes.
Place the crumble on top of the rhubarb mixture.
Bake in the oven for 18 to 20 minutes or unit the filling is bubbling and the crumble is golden brown.
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
If you make this rhubarb crisp for two I would love to hear about it! Please leave me a comment and a rating.
Rhubarb Crisp For Two
- 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
- 1 1/2 cups rhubarb
- 1/2 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- Preheat the oven to 375 degrees F. Grease to ramekin or custard cups with butter.
- 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.
- 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.
- The rhubarb does not have to be peeled, but I like to take the skin off of the rhubarb when I bake with it.
- Cut the rhubarb into 1/2 inch pieces for this recipe.
- Never use the leaves of the rhubarb, they are poisonous.
- Use a sturdy baking pan to put the ramekins/custard cups on for baking.
- Serve the crisp with a scoop of vanilla ice cream.
- If the dessert is not eaten after it is cooled, store it in the refrigerator.