Description
This Rhubarb Crisp features a perfectly sweet and tangy filling topped with the best crumble topping ever, creating a deliciously satisfying dessert.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a greased 9×13 inch baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the crumble topping evenly over the rhubarb mixture.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Let cool slightly before serving. Enjoy warm with ice cream or whipped cream!
Notes
- You can substitute half of the rhubarb with strawberries for a delicious twist.
- For a gluten-free option, use gluten-free oats and flour.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 3
- Cholesterol: 20
Keywords: Rhubarb Crisp, best crumble topping, dessert recipe, rhubarb dessert