Cozy Up with Delicious Cinnamon Rhubarb Crisp for Two

Enjoy the delightful combination of sweet and tart flavors in this small-batch Cinnamon Rhubarb Crisp, perfect for two.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 2 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Rhubarb, cut into ½-inch pieces
¼ cup Granulated Sugar can be substituted with a sugar alternative
2 tbsp Flour helps thicken the rhubarb juices
1 tsp Cinnamon can be substituted with pumpkin pie spice
¼ tsp Nutmeg freshly grated for best flavor

For the Topping

3 tbsp Oats gluten-free oats can be used
4 tbsp Flour contributes to crispy texture
3 tbsp Brown Sugar can replace with coconut sugar
3 tbsp Pecans, chopped can substitute with walnuts or omit
2.5 tbsp Butter, cold avoid margarine for best results

Equipment

Oven
Mixing bowls
Baking Dishes
Pastry cutter
baking sheet

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and grease two small baking dishes with butter.
Chop the rhubarb into uniform ½-inch pieces and toss with sugar, flour, cinnamon, and nutmeg.
In another bowl, combine oats, flour, brown sugar, and pecans, then cut in the cold butter.
Divide the rhubarb mixture between the baking dishes and sprinkle the topping over it.
Place on a baking sheet and bake for 18-20 minutes until golden brown.
Let cool for 5-10 minutes before serving warm with ice cream or yogurt.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed warm, may try different fruits in place of rhubarb for variations.

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