Description
This Rhubarb Crisp features a sweet and tart filling topped with a buttery, crunchy crumble that is simply irresistible. A perfect dessert for spring and summer!
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 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 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Mix well and set aside.
- In another bowl, mix together the rolled oats, 1 cup of flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the rhubarb mixture evenly in a greased 9×13-inch baking dish.
- Sprinkle the crumble topping evenly over the rhubarb mixture.
- Bake in the preheated oven for 35-40 minutes, or until the rhubarb is bubbly and the topping is golden brown.
- Let it cool slightly before serving warm, preferably with a scoop of vanilla ice cream.
Notes
- Feel free to add some strawberries or blueberries for additional flavor.
- This crisp can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 15
Keywords: rhubarb crisp, best crumble topping, simple rhubarb dessert, easy rhubarb crisp, spring dessert, irresistible dessert