Description
This Rhubarb Crisp recipe is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a sweet, crumbly topping. It’s a classic American treat that’s easy to make and even easier to enjoy.
Ingredients
Scale
- 6 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Rhubarb Filling:
Topping:
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the filling: Toss chopped rhubarb with sugar, cornstarch, and vanilla. Transfer to a greased baking dish.
- Make the topping: Mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Sprinkle over rhubarb.
- Bake: Bake for 40–45 minutes until golden brown and bubbly. Let cool slightly before serving.
Notes
- This crisp pairs wonderfully with vanilla ice cream or whipped cream.
- Try adding sliced strawberries or apples for a flavor variation.
- Store leftovers in the fridge for up to 3 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 31g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
