Description
A delightful and easy rhubarb crisp recipe, featuring a sweet and tangy rhubarb filling topped with a crunchy oat topping.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup flour, and vanilla extract. Mix well and pour into a greased 9×13 inch baking dish.
- In another bowl, mix together the rolled oats, brown sugar, 1/2 cup flour, melted butter, and cinnamon until crumbly.
- Spread the oat mixture evenly over the rhubarb filling in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Serve with vanilla ice cream or whipped cream for an extra treat.
- You can substitute half of the rhubarb with strawberries for a strawberry-rhubarb crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 30
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 2
- Cholesterol: 20
Keywords: rhubarb crisp, easy rhubarb crisp recipe, dessert, baking, rhubarb dessert