Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb baked beneath a buttery, crunchy oat topping. Perfectly balanced with brown and granulated sugars and warm cinnamon, this crisp offers a comforting, fruity treat that’s easy to prepare and serves eight.
Ingredients
Scale
Rhubarb Mixture
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
Crisp Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ¾ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent the crisp from sticking.
- Prepare Rhubarb: In a large bowl, combine the chopped rhubarb with granulated sugar and let it sit for 10 minutes to draw out juices and soften slightly.
- Make Topping: In another bowl, mix together the all-purpose flour, old-fashioned oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble Crisp: Pour the sugared rhubarb mixture into the prepared baking dish and spread evenly. Sprinkle the crumbly topping uniformly over the rhubarb layer.
- Bake: Bake in the preheated oven for 40 to 45 minutes until the topping is golden brown and the rhubarb filling is bubbly. Allow to cool slightly before serving to let the juices thicken.
Notes
- For extra flavor, add a teaspoon of vanilla extract to the rhubarb mixture.
- Serve warm, optionally with vanilla ice cream or whipped cream for a classic pairing.
- Can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- Make sure to use cold butter to achieve the perfect crumbly topping texture.
