Description
A warm and comforting rhubarb crisp with a sweet and tangy filling and a buttery oat crumble topping.
Ingredients
Scale
- 5 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1/4 cup cornstarch (or 2 tbsp if using fresh rhubarb)
- 1/2 cup cold butter, cubed
- 1/2 cup brown sugar
- 1 1/2 cups rolled oats
- 1/2 cup flour
Instructions
- Preheat oven to 375°F and grease an 8×8 or 9×9 baking dish
- Mix rhubarb, sugar, and cornstarch in a bowl and transfer to baking dish
- Combine butter, brown sugar, oats, and flour until crumbly
- Spread topping over rhubarb and press lightly
- Bake for 35 to 40 minutes until golden brown and bubbly
- Let cool for 10 minutes before serving
Notes
- Use less cornstarch if using fresh rhubarb
- Do not press topping too firmly
- Serve warm with ice cream for best results
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 30