Description
This easy rhubarb crisp features a sweet and tangy rhubarb filling topped with a buttery, crunchy oat topping. The perfect dessert for spring and summer!
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Toss until rhubarb is well coated.
- Transfer the rhubarb mixture into a greased 9×13 inch baking dish.
- In another bowl, mix together rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Spread the oat mixture evenly over the rhubarb filling.
- Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving. Enjoy warm with ice cream or whipped cream!
Notes
- Feel free to mix in other fruits like strawberries or raspberries for added flavor!
- Store leftovers in the refrigerator for up to 3 days.
- To reheat, simply warm in the oven at 350°F until heated through.
Keywords: easy rhubarb crisp, rhubarb dessert, summer dessert, fruit crisp recipe, easy baking recipes, rhubarb recipes