Description
A sweet-tart rhubarb crisp with a buttery oat topping that’s easy to make and perfect for spring or summer desserts.
Ingredients
Units
Scale
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine chopped rhubarb, granulated sugar, 1 tablespoon flour, and vanilla extract. Mix well and spread in a greased 9×9-inch baking dish.
- In another bowl, combine oats, brown sugar, 1/2 cup flour, melted butter, cinnamon, and salt. Mix until crumbly.
- Sprinkle oat mixture evenly over the rhubarb layer.
- Bake for 35–40 minutes or until topping is golden and filling is bubbling.
- Let cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Can substitute part of the rhubarb with strawberries for a sweeter variation.
- Use cold butter for a more crumbly topping if preferred.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 32g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg