Description
A delightful rhubarb crisp featuring a perfect balance of tartness and sweetness with a crunchy topping.
Ingredients
Scale
- 4 cups chopped rhubarb (½-inch pieces, fresh or frozen)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract (optional)
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter (cold and cut into small cubes)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine the chopped rhubarb, granulated sugar, flour, and vanilla extract (if using). Toss until well-coated.
- Pour the rhubarb mixture into a greased 8×8-inch baking dish, spreading evenly.
- In a separate bowl, mix the oats, brown sugar, flour, cinnamon, and a pinch of salt.
- Add the cold butter cubes and work into the dry ingredients until you achieve coarse crumbs.
- Spread the topping evenly over the rhubarb mixture.
- Bake for 35 to 40 minutes until the topping is golden brown and the filling bubbles.
- Allow it to cool for 15 to 20 minutes before serving.
Notes
Make-ahead: Prep filling and topping a day in advance. Cooking alternatives: Use air fryer at 350°F for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rhubarb, crisp, dessert, baking, summer, fruit dessert