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 a classic spring dessert that is easy to make and always a crowd-pleaser.
Ingredients
Scale
Rhubarb Filling:
- 5 cups fresh rhubarb (chopped into 1/2-inch pieces)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Oat Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 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 the oven: Preheat oven to 375°F (190°C).
- Prepare the rhubarb filling: In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated. Spread the mixture in a greased 9×9-inch baking dish.
- Make the oat topping: In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients until crumbly. Sprinkle the oat mixture over the rhubarb.
- Bake: Bake for 35–40 minutes until golden brown and bubbly. Let cool for 10 minutes before serving. Enjoy warm with optional ice cream or whipped cream.
Notes
- If your rhubarb is very tart, you can increase the sugar to 1 cup.
- For added texture, mix in 1/4 cup chopped walnuts or pecans into the topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 26g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
