Description
A delightful Rhubarb Crisp recipe that combines the tartness of fresh rhubarb with a sweet, crunchy oat topping. Perfect for a spring dessert or any time you crave a comforting treat.
Ingredients
Scale
Rhubarb Filling:
- 5 cups fresh rhubarb (chopped into 1/2-inch pieces)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter (cut into small cubes)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Prepare the rhubarb filling: Combine rhubarb, sugar, cornstarch, and vanilla in a bowl. Pour into the baking dish.
- Make the oat topping: Mix oats, flour, brown sugar, cinnamon, and salt. Add butter and blend until crumbly.
- Top the rhubarb: Sprinkle the oat mixture over the rhubarb.
- Bake: Bake for 35–40 minutes until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Serve warm with ice cream or whipped cream.
- Add strawberries for extra sweetness.
- Leftovers can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
