Description

A classic rhubarb crisp with a sweet and tangy rhubarb filling, topped with a crunchy, buttery oat topping, perfect for any dessert or as a comforting treat.

Ingredients

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4 cups rhubarb, chopped
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes

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Instructions

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or a similar-sized pan.
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, cinnamon, and lemon juice. Toss to coat the rhubarb evenly and transfer it to the prepared baking dish.
In a separate bowl, mix together the rolled oats, flour, brown sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the oat topping evenly over the rhubarb filling.
Bake for 40-45 minutes, or until the filling is bubbly and the topping is golden brown.
Let the crisp cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.

Notes

Feel free to adjust the sugar if your rhubarb is particularly tart or sweet.
If you prefer a thicker topping, simply increase the amount of oats and butter for a more substantial crumble.
This dessert is best served warm, but leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 28g
Sodium: 80mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 2g
Cholesterol: 30mg