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Rhubarb Crisp

A delightful dessert that combines the tartness of rhubarb with a crispy topping, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 4 cups rhubarb, chopped Fresh rhubarb
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract For added flavor
Crisp Topping
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted Use unsalted butter for best results
  • 1/2 teaspoon cinnamon Adds warmth to the topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chopped rhubarb, sugar, cornstarch, and vanilla extract. Stir until evenly coated, then transfer to a greased 9x13-inch baking dish.
Making the Crisp Topping
  1. In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon. Make sure everything is well combined and crumbly.
Assembling and Baking
  1. Evenly spread the oat mixture over the rhubarb filling in the baking dish, ensuring a nice, even layer.
  2. Place the dish in the preheated oven and bake for about 40 minutes, or until the topping is golden brown and the filling is bubbly.
  3. Once baked, let it cool for about 10 minutes before serving. This dessert tastes heavenly warm, especially with a scoop of your favorite ice cream!

Notes

For variations, try using strawberries or cherries instead of rhubarb. Store leftovers tightly wrapped in the fridge for up to 3 days, or freeze for 2 months.