Description
This rhubarb crisp is a sweet and tart dessert featuring a juicy rhubarb filling topped with a buttery, crumbly oat topping, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chopped rhubarb, granulated sugar, 1 tablespoon flour, and vanilla extract. Mix well and spread in a greased 9×13-inch baking dish.
- In another bowl, mix oats, brown sugar, 1/2 cup flour, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture evenly over the rhubarb layer.
- Bake for 35–40 minutes or until the topping is golden brown and the filling is bubbly.
- Allow to cool slightly before serving. Serve warm with whipped cream or ice cream if desired.
Notes
- Frozen rhubarb can be used, but thaw and drain before using.
- Add strawberries for a classic strawberry-rhubarb combination.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg