Description
This Rhubarb Crisp is a delightful dessert that perfectly balances the tartness of rhubarb with a sweet and crunchy oat topping. It’s a classic summertime treat that is easy to make and even easier to enjoy.
Ingredients
Scale
Rhubarb Filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Prepare the rhubarb filling: In a bowl, mix rhubarb, sugar, cornstarch, and vanilla. Spread in the baking dish.
- Make the oat topping: Combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Bake: Sprinkle oat mixture over rhubarb and bake for 35-40 minutes until golden and bubbly.
- Serve: Let cool for 10-15 minutes before serving with whipped cream or ice cream.
Notes
- If using frozen rhubarb, thaw and drain excess liquid before baking.
- Add ½ cup chopped strawberries for added sweetness.
- For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 24g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
