Description
Indulge in the delightful flavors of spring with this Rhubarb Crisp recipe. Sweet and tangy rhubarb topped with a crunchy oat mixture, served warm with a scoop of ice cream for the perfect dessert.
Ingredients
Scale
Rhubarb Filling:
- 5 cups chopped fresh rhubarb (about 1-inch pieces)
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- â…” cup packed brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter (cut into cubes)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Prepare Rhubarb Filling: In a bowl, mix rhubarb, granulated sugar, cornstarch, and vanilla. Spread in baking dish.
- Make Oat Topping: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Sprinkle over rhubarb.
- Bake: Bake for 35–40 minutes until golden and bubbly. Cool for 10 minutes before serving.
- Serve: Enjoy warm with ice cream or whipped cream.
Notes
- If rhubarb is very tart, adjust sugar to taste.
- Crisp can be made ahead and reheated.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
