Description
Follow this recipe to make a classic rhubarb crisp with a perfectly tart filling and a crunchy, buttery oat topping.
Ingredients
Scale
- 4 cups fresh rhubarb, cut into 1-inch pieces
- 3/4 cup granulated sugar (for filling)
- 2 tablespoons all-purpose flour (for filling)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (for topping)
- 1/2 cup rolled oats (not instant)
- 1/2 cup packed light brown sugar (for topping)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the cut rhubarb, 3/4 cup granulated sugar, 2 tablespoons flour, and vanilla extract. Toss gently to coat the rhubarb evenly.
- Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer.
- In a separate medium bowl, prepare the topping. Combine the 1/2 cup flour, rolled oats, brown sugar, cinnamon, and salt. Mix these dry ingredients well.
- Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix.
- Sprinkle the topping evenly over the rhubarb filling in the baking dish.
- Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
- Remove from the oven and let the crisp cool for at least 15 minutes before serving.
Notes
- For an extra crunchy topping, chill the topping mixture for 10 minutes before sprinkling it over the fruit.
- Serve warm with vanilla ice cream or a dollop of whipped cream.
- If your rhubarb is very tart, you may increase the filling sugar to 1 cup.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 5
- Cholesterol: 45