Description
A delightful dessert featuring tart rhubarb baked with a crispy oat topping, perfect for spring and summer gatherings.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, 1 tablespoon of flour, and lemon juice. Mix well and pour into a greased 9×13 inch baking dish.
- In another bowl, mix the rolled oats, 1 cup of flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly.
- Spread the oat mixture evenly over the rhubarb in the baking dish.
- Bake for 45 minutes or until the topping is golden brown and the rhubarb is bubbly.
- Allow to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Serve with vanilla ice cream or whipped cream for an extra treat.
- Feel free to mix in strawberries with the rhubarb for a sweeter flavor.
Nutrition
- Calories: 200
- Sugar: 15
- Fat: 9
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Keywords: desserts with rhubarb, rhubarb crisp recipe, easy rhubarb dessert, summer desserts, fruit crisps