Description
This Rhubarb Crisp recipe is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a sweet and crunchy oat topping. It’s easy to make and a great way to enjoy the flavors of spring.
Ingredients
Scale
Rhubarb Filling:
- 5 cups fresh rhubarb (chopped into 1/2-inch pieces)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Crisp Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into small cubes)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch or 9×9-inch baking dish.
- Prepare filling: In a bowl, mix rhubarb, sugar, cornstarch, vanilla, and salt. Pour into the baking dish.
- Make topping: Combine oats, flour, brown sugar, cinnamon, and salt. Add butter and blend until crumbly. Sprinkle over the rhubarb.
- Bake: Bake for 40–45 minutes until bubbly and golden.
- Serve: Let cool slightly before serving.
Notes
- Best served warm with ice cream or whipped cream.
- Try with a mix of rhubarb and strawberries for a sweeter twist.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 30g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
