Description
This rhubarb crisp is a delightful dessert that combines tart rhubarb with a sweet, crumbly topping. It’s the perfect treat to enjoy all season long!
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Mix well and set aside.
- In another bowl, combine the rolled oats, brown sugar, 1/2 cup flour, melted butter, and ground cinnamon. Stir until crumbly.
- Spread the rhubarb mixture evenly in a greased 9×13 inch baking dish.
- Sprinkle the oat mixture over the rhubarb evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the rhubarb is bubbling.
- Allow to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!
Notes
- For a sweeter crisp, you can increase the amount of sugar depending on your taste.
- Feel free to mix in other fruits like strawberries or apples for a different flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20
- Sodium: 5
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 30
Keywords: rhubarb crisp recipe, easy rhubarb dessert, rhubarb crumble, summer desserts, homemade rhubarb crisp