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Rhubarb Crisp

Irresistible Rhubarb Crisp with Buttery Oat Topping

This Easy Rhubarb Crisp with Buttery Oat Topping transforms tangy rhubarb into a delightful dessert, making it a must-try.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 cups Fresh Rhubarb Firm stalks for best results
  • 1 cup Granulated Sugar Adjust based on tartness
  • 2 tablespoons Cornstarch Increase slightly if using frozen rhubarb
  • 1 teaspoon Vanilla Extract Optional
  • 1 pinch Salt Essential for flavor
Topping
  • 1 cup Old-Fashioned Oats Quick oats may yield a different texture
  • 1/3 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1/2 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Unsalted Butter Use melted for easy mixing

Equipment

  • baking dish
  • Mixing bowls
  • Measuring cups

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking dish, measuring cups, and mixing bowls.
  2. Wash and trim the rhubarb, slicing into 1-inch pieces. Toss with sugar, cornstarch, vanilla, and salt. Let sit for 10 minutes.
  3. In another bowl, combine oats, flour, brown sugar, cinnamon, and a pinch of salt. Stir in melted butter until it clumps.
  4. Pour the rhubarb mixture into a greased baking dish. Sprinkle topping evenly over without packing it down.
  5. Bake for about 45 minutes until bubbly and topping is golden brown. Tent with foil if topping browns too quickly.
  6. Let cool for around 10 minutes before serving warm, possibly topped with ice cream.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 12gVitamin A: 200IUVitamin C: 6mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best texture.

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