Description
This easy rhubarb crisp features a sweet and tangy rhubarb filling topped with a buttery, oat crumble. Perfectly baked until golden brown, it’s a delightful dessert to serve warm with ice cream.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour the mixture into a greased baking dish.
- In another bowl, combine the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly.
- Spread the oat mixture evenly over the rhubarb filling in the baking dish.
- Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and the rhubarb is bubbling.
- Remove from the oven and let it cool slightly before serving. Enjoy warm with a scoop of ice cream if desired.
Notes
- You can substitute half of the rhubarb with strawberries for a delicious strawberry-rhubarb crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: easy rhubarb crisp, rhubarb dessert, simple crisp recipe, rhubarb crumble, baking with rhubarb