Description
This Easy Rhubarb Crisp is a sweet and tart spring dessert topped with a buttery oat crumble. Ready in just one hour, it’s perfect for entertaining or a cozy treat at home.
Ingredients
Scale
- 2 pounds sliced rhubarb (fresh or frozen)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup quick oats
- 1/2 cup all-purpose flour
- 1/2 cup sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 1 pinch salt
- 1 stick cold butter, cubed (8 tablespoons)
Instructions
- Preheat oven to 400°F and lightly butter a 2-quart casserole dish.
- In a large bowl, combine sliced rhubarb with 3/4 cup sugar, 1/4 cup cornstarch, and 1/2 teaspoon cinnamon. Mix gently.
- Spread the rhubarb mixture evenly into the prepared baking dish.
- In another bowl, mix oats, flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, and a pinch of salt.
- Add cold, cubed butter to the topping mixture. Use your hands or a pastry cutter to combine until large crumbs form.
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 35 minutes or until the top is golden brown and the filling is bubbling.
- Let the crisp cool for 10 minutes before serving.
Notes
- Use frozen rhubarb if fresh isn’t available, but thaw and drain it first.
- Overgrown rhubarb may require extra cornstarch due to high moisture content.
- Letting the crisp rest after baking helps the filling thicken.
- Serve warm with vanilla ice cream or whipped cream for best results.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 320
- Sugar: 35g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg