Description
This rhubarb crisp is the perfect combination of tart rhubarb and sweet crumble topping, making it an irresistible dessert you’ll want to make all season long.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons flour, and vanilla extract. Mix well and set aside to let the rhubarb release its juices.
- In another bowl, mix together the rolled oats, 1 cup flour, brown sugar, melted butter, ground cinnamon, and salt until crumbly.
- Spread the rhubarb mixture evenly in a greased 9×13 inch baking dish.
- Sprinkle the oat mixture over the rhubarb layer evenly.
- Bake in the preheated oven for about 45 minutes or until the topping is golden brown and the rhubarb is bubbling.
- Allow to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream.
Notes
- You can substitute half of the rhubarb with strawberries for a delicious twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 25
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 2
- Cholesterol: 20
Keywords: rhubarb crisp recipe, easy rhubarb dessert, homemade rhubarb crisp, seasonal dessert, rhubarb crumble