Description
This easy rhubarb crisp is a delightful combination of tart rhubarb and a sweet, buttery crumble topping. Perfect for a summer dessert!
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a greased 9×13-inch baking dish.
- In another bowl, mix together rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mixture evenly over the rhubarb in the baking dish.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Let it cool for a few minutes before serving. Enjoy warm, preferably with vanilla ice cream!
Notes
- You can substitute half of the rhubarb with strawberries for a delicious twist.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 24
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 20
Keywords: easy rhubarb crisp, rhubarb dessert, rhubarb crumble, summer dessert, quick rhubarb recipe