Description
This irresistible rhubarb crisp features a buttery, crumbly topping and tart-sweet rhubarb filling, making it a perfect dessert for any occasion.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup butter, softened
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chopped rhubarb, granulated sugar, 1/4 cup flour, and vanilla extract. Toss to coat the rhubarb evenly.
- Spread the rhubarb mixture evenly in a greased 9×13-inch baking dish.
- In another bowl, mix together rolled oats, 1 cup flour, brown sugar, softened butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture evenly over the rhubarb in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Remove from the oven and let it cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream if desired.
Notes
- For a sweeter filling, add more sugar to the rhubarb mixture according to taste.
- You can substitute half of the rhubarb with fresh strawberries or raspberries for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 30
Keywords: rhubarb crisp, easy rhubarb dessert, homemade rhubarb crisp, summer dessert, fruit crisp recipe, rhubarb recipes, dessert table