Description
Indulge in the perfect balance of tart and sweet with this delightful Rhubarb Crisp recipe. Fresh rhubarb topped with a crispy oat topping, baked to golden perfection. Serve warm with ice cream for a comforting treat.
Ingredients
Scale
- 5 cups chopped fresh rhubarb (about 1/2-inch pieces)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
For the filling:
For the crisp topping:
Instructions
- Preheat oven to 375°F. Lightly grease an 8×8-inch or 9×9-inch baking dish.
- In a large mixing bowl, combine rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until rhubarb is evenly coated. Pour into the prepared baking dish.
- In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Add the cubed butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
- Sprinkle the topping evenly over the rhubarb mixture. Bake for 40–45 minutes, or until the topping is golden and the filling is bubbly around the edges.
- Let cool for 10–15 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- If your rhubarb is very tart, you can increase the sugar in the filling to 1 cup.
- Frozen rhubarb can be used—just thaw and drain excess liquid first.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 24g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
