Description
This delightful rhubarb crisp features a sweet and tart rhubarb filling topped with a crunchy oat topping. It’s perfect for spring and summer gatherings!
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
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 transfer to a greased 9×13 inch baking dish.
- In another bowl, combine the rolled oats, brown sugar, 1/2 cup flour, and cinnamon. Stir in the melted butter until the mixture is crumbly.
- Evenly spread the oat mixture 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 for a few minutes before serving. Enjoy warm or at room temperature!
Notes
- Serve with vanilla ice cream or whipped cream for an extra treat.
- You can substitute fresh rhubarb with frozen rhubarb; just make sure to thaw and drain excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 20
Keywords: rhubarb recipes crisp, rhubarb crisp, easy rhubarb crisp, homemade rhubarb crisp, summer dessert recipes