Easy Rhubarb Crisp
A delightful dessert that combines the tartness of rhubarb with a sweet, crunchy topping, perfect for any occasion.
Ingredients
For the filling
- 2 pounds sliced rhubarb (fresh or frozen) Fresh rhubarb is preferred for the best flavor.
- 1/4 cup cornstarch
- 3/4 cup sugar Adjust sweetness as desired.
- 1/2 teaspoon ground cinnamon
For the topping
- 1 cup oats
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter (cubed)
Instructions
Preparation
- Preheat your oven to 400°F. Lightly butter a ~2 quart casserole dish.
- In a large bowl, combine the sliced rhubarb, cornstarch, sugar, and cinnamon. Mix well and evenly spread this filling into the prepared casserole dish.
- In another large bowl, combine oats, flour, sugar, cinnamon, and a pinch of salt. Cut in the cold butter until the mixture resembles crumbs.
Baking
- Evenly scatter the crumb topping over the rhubarb filling. Bake in the hot oven for about 35 minutes, or until the top is golden and bubbly.
- Allow the dish to sit on the counter for 10 minutes before serving.
Notes
Serve warm, preferably with vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 100mgFiber: 3gSugar: 15g
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