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Rhubarb Crisp

Rhubarb Crisp

This Rhubarb Crisp features a sweet and tangy rhubarb filling topped with a crunchy oat mixture. It's perfect for dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 pounds fresh rhubarb, leaves removed and discarded, stalks cut into 1-inch pieces (about 6 cups)
  • 1 tablespoon freshly squeezed lemon juice
For the Topping
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon (optional)
  • 12 tablespoons unsalted butter, melted and cooled plus more for the baking dish
  • to taste Vanilla ice cream or whipped cream for serving (optional)

Equipment

  • Mixing Bowl
  • Baking dish

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
  2. In a mixing bowl, combine the granulated sugar, cornstarch, rhubarb, and lemon juice. Mix well and pour into the prepared baking dish.
  3. In another bowl, mix the oats, flour, brown sugar, salt, and cinnamon (if using). Stir in the melted butter until combined.
  4. Spread the oat mixture evenly over the rhubarb filling.
  5. Bake for 35 minutes or until the topping is golden brown and the filling is bubbly.
  6. Let cool for a few minutes before serving with vanilla ice cream or whipped cream, if desired.

Notes

This dessert is best served warm. You can substitute other fruits if you like.