Description
A classic Rhubarb Crisp featuring a tart and juicy rhubarb filling topped with a crunchy, buttery oat crumble. This easy-to-make baked dessert balances sweetness and tanginess perfectly, making it an ideal springtime treat. Serve warm with vanilla ice cream or whipped cream for a comforting finish.
Ingredients
Scale
Filling
- 4 cups fresh rhubarb, chopped into 1 inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Topping
- 1 cup rolled oats
- 3/4 cup all purpose flour
- 2/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish to prevent sticking.
- Make the Rhubarb Filling: In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir thoroughly until the rhubarb pieces are evenly coated. Then spread this mixture evenly into the prepared baking dish.
- Prepare the Crisp Topping: In a separate bowl, mix the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Pour in the melted butter and stir until the mixture becomes crumbly and all ingredients are well combined.
- Assemble and Bake: Sprinkle the oat topping evenly over the rhubarb filling in the baking dish. Place in the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Cool and Serve: Remove the crisp from the oven and allow it to cool slightly before serving to let the filling set. Enjoy warm, optionally topped with vanilla ice cream or whipped cream.
Notes
- If the rhubarb is very tart, add an extra 2 tablespoons of sugar to the filling for added sweetness.
- This dessert pairs wonderfully with vanilla ice cream or whipped cream for added richness.
- For a sweeter variation, mix in fresh strawberries along with the rhubarb.
