Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the rhubarb, granulated sugar, flour, and vanilla extract. Mix well and transfer to a greased 9×13 inch baking dish.
- In another bowl, mix together the oats, flour, brown sugar, and cinnamon.
- Stir in the melted butter until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the rhubarb mixture in the baking dish.
- Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
- Allow to cool slightly before serving warm. Enjoy your rhubarb crisp with vanilla ice cream for a delightful summer treat!
Notes
- For a sweeter crisp, you can adjust the sugar to taste.
- Serve with whipped cream or ice cream for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 3
- Cholesterol: 30
Keywords: rhubarb crisp, summer dessert, easy rhubarb recipes, baking with rhubarb, rhubarb crumble