Description

A classic dessert, Easy Rhubarb Crisp combines the tartness of fresh rhubarb with a warm, crumbly topping that’s simply irresistible. This comforting treat is perfect for showcasing rhubarb’s unique flavor, while offering a sweet contrast to its natural tang.

Ingredients

4 cups of rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, cold and cubed

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Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Toss until the rhubarb is evenly coated.
Transfer the rhubarb mixture into a greased 9×9-inch baking dish, spreading it evenly.
In a separate bowl, mix the rolled oats, flour, brown sugar, and cinnamon.
Add the cold, cubed butter to the oat mixture. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the oat mixture evenly over the rhubarb filling in the baking dish.
Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
Remove from the oven and let it cool for a few minutes before serving.

Notes

To make it gluten-free, use gluten-free all-purpose flour and gluten-free oats.
For a vegan version, substitute the butter with coconut oil or vegan butter.
For added crunch, you can mix in chopped walnuts or pecans with the oat topping.
Leftovers can be stored in an airtight container for up to 3-4 days in the fridge.
To freeze, allow it to cool completely before wrapping tightly in plastic wrap and foil.
Reheat leftovers in the microwave or oven as needed.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 30g
Sodium: 50mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 2g
Cholesterol: 30mg