Description
A classic rhubarb crisp with a sweet-tart fruit filling and a golden, buttery oat topping – easy to make and perfect for spring and summer desserts.
Ingredients
Units
Scale
- 4 cups chopped fresh rhubarb
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine rhubarb, granulated sugar, cornstarch, and lemon juice. Mix well and spread evenly in the prepared baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until the mixture forms coarse crumbs.
- Sprinkle the crumb mixture evenly over the rhubarb filling.
- Bake for 35–40 minutes, or until topping is golden and filling is bubbly.
- Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
- Can substitute frozen rhubarb – thaw and drain before using.
- Add chopped strawberries for a twist on the classic.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg