Description
This rhubarb crisp is a delightful dessert featuring a sweet-tart rhubarb filling topped with a buttery, crumbly oat topping. It’s easy to prepare and perfect for spring and summer gatherings.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons 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 mixing bowl, combine chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss to coat the rhubarb evenly.
- Transfer the rhubarb mixture to a greased 9×13 inch baking dish.
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mixture over the rhubarb filling evenly.
- Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Allow to cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
- Feel free to mix in other fruits like strawberries or blueberries for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 120
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 3
- Cholesterol: 15
Keywords: rhubarb crisp recipe, rhubarb dessert, easy rhubarb crisp, summer dessert, baked rhubarb dish