Description
A deliciously sweet and tangy rhubarb crisp, topped with a buttery oat crumble. Perfect for spring and summer desserts!
Ingredients
Scale
- 4 cups rhubarb, chopped into 1-inch pieces
- 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 the oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir until well combined.
- Transfer the rhubarb mixture to a greased 9×13 inch baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Evenly spread the oat mixture over the rhubarb.
- Bake for 35-40 minutes or until the topping is golden brown and the rhubarb is bubbling.
- Allow to cool slightly before serving. Enjoy warm with ice cream or whipped cream!
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 15
Keywords: rhubarb recipes, rhubarb crisp, easy rhubarb dessert, summer desserts, baked rhubarb