Browned-Butter Rhubarb Crisp

By Yossy Arefi

Updated April 29, 2022

Browned-Butter Rhubarb Crisp
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour 20 minutes
Rating
4(437)
Comments
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Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your refrigerator. This recipe highlights one of spring’s finest flavors: rhubarb. It is often paired with berries, but here, rhubarb shines on its own, with tart, puckery flavor and gorgeous color. Browned butter and almonds add toasty, nutty notes to the topping, making this an almost-effortless, high-impact dessert. You may notice that 2 tablespoons of the butter aren’t browned; they are added to the hot browned butter to cool it down a bit so that you can use it immediately. Feel free to swap an equal amount of rolled old-fashioned oats for the almonds in the topping. Serve this cozy dessert with whipped cream or ice cream, if you like.

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Ingredients

Yield:8 servings

    For the Crisp Topping

    • ½cup plus 2 tablespoons/141 grams unsalted butter
    • 1¼cups/160 grams all-purpose flour
    • ½cup/100 grams light brown sugar
    • ½cup/55 grams sliced almonds
    • ½teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt

    For the Rhubarb

    • 2pounds rhubarb, chopped into 1-inch pieces (8 cups)
    • ½cup plus 2 tablespoons/113 grams granulated sugar
    • 2tablespoons all-purpose flour
    • 2teaspoons vanilla paste or extract
    • ½teaspoon finely grated orange zest
    • Pinch of kosher salt
    • Vanilla ice cream or lightly sweetened whipped cream, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

525 calories; 30 grams fat; 16 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 40 grams sugars; 5 grams protein; 145 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Meanwhile, brown the butter: Melt ½ cup/113 grams of the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, a few minutes. Transfer the butter to a medium heatproof bowl. Cut the remaining butter into 2 pieces and add it to the bowl with the hot butter. Stir occasionally until all the butter melts.

  2. Step 2

    Add the flour, brown sugar, almonds and salt to the butter, and stir together until evenly combined and clumps form. You may need to use your fingers to do the last bit of mixing.

  3. Step 3

    Prepare the rhubarb: In a 9-by-9-inch (or 9-inch round) baking dish, combine the rhubarb, granulated sugar, flour, vanilla paste, orange zest and a pinch of salt. Stir until combined and evenly mixed. Press the rhubarb gently into the pan, then scatter the crumble evenly over the top.

  4. Step 4

    Bake until the topping is deep golden brown and the rhubarb juices are bubbling, 55 to 65 minutes. Cool slightly, then serve warm with ice cream or lightly sweetened whipped cream. Store any leftovers in an airtight container in the fridge for up to 2 days. The topping will soften as it sits.

Ratings

4 out of 5
437 user ratings
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Comments

sue

Delicious! Very rhubarb-y!!! Made with ingredients as stated. Only had 8x8 glass dish, worked fine. Note that I do look at recipe commenter suggestions to reduce sugar to avoid being "too sweet" but would not do that here. This struck a good balance. There was some sweetness but it still very much allowed the rhubarb tartness to come through and let rhubarb be a dominant flavoring.

M

The brown butter is such a tasty addition to the crumble and definitely adaptable for many fruits. I was always intimidated by brown butter, but it isn't as hard as I feared. I only had 1 lb of rhubarb from my CSA, So I added frozen blueberries. Also had an excessive amount of ginger from said CSA, So I added about 1.5 to 2 tablespoons of finely chopped ginger. Ginger and rhubarb is a delicious combination!

Salma S.

I made this with only a pound of rhubarb in a 9-inch round and pecans instead of almonds with great results. One of my go-to rhubarb recipes!

Sharon

I made this for dinner guests, and everyone loved it. Warmed it up a bit and served with good vanilla ice cream. Yummmy

Darwin

When butter stops bubbling the water is gone and butter is browned

geteb

This was lovely - 8x8 square pan was fine, skipped the orange zest, used 1C flour, 1/4C oats for the crisp - think next time I'll up the oats to 1/2C. Used 1/4C almonds & 1/4C pecans. Very scrumptious.

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