Description
A rustic and comforting dessert that pairs tart rhubarb with a sweet, buttery oat topping. Perfect for spring and summer occasions.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a large bowl, combine chopped rhubarb, sugar, cornstarch, and vanilla extract. Toss until the rhubarb is well coated.
- Spread the rhubarb mixture evenly in the prepared baking dish.
- In a separate bowl, mix oats, brown sugar, flour, and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the rhubarb.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow the crisp to cool slightly before serving.
Notes
- Add strawberries or apples for a fruit blend.
- Mix in chopped nuts like pecans or almonds for crunch.
- Use cinnamon or nutmeg in the topping for a warm spice note.
- Replace sugar with honey or maple syrup for a different sweetness.
- Try gluten-free oats and flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 29g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg