Ingredients
4 cups fresh rhubarb, chopped (about 1 1/2 pounds)
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all purpose flour
1/2 cup brown sugar (packed)
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
A pinch of salt
Instructions
1-Preheat the oven: Preheat the oven to 350°F and prepare a baking dish, about 9×9 inches if available.
2-Prepare the rhubarb filling: The rhubarb stalks are typically chopped and mixed with sugar and sometimes cornstarch to thicken the juices.
3-Make the oat topping: The topping is made from flour, oats, brown sugar, butter, and cinnamon.
4-Assemble the crisp: Spread the rhubarb filling in the baking dish and sprinkle the oat topping evenly over the fruit.
5-Bake until golden: Bake for 30-35 minutes until golden and bubbling until the filling is bubbling and the topping is golden brown.
6-Cool and serve: Key tip: let crisp cool slightly before serving to set filling Serve warm with vanilla ice cream or whipped cream for a classic pairing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
✂️ Cut rhubarb into even 1/2-inch pieces for uniform cooking and the best texture.
🧈 Use melted butter for a chewy crumble topping or cold butter for a flakier, more biscuit-like texture.
⏱️ Let the crisp rest 5 to 10 minutes after baking so the filling thickens and sets properly before serving.
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of dish)
- Calories: 275
- Sugar: 34g
- Sodium: 62mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg