Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb topped with a buttery oat and brown sugar crumble. Baked to golden perfection, it offers a perfect balance of sweet and tangy flavors with a satisfyingly crunchy topping, ideal for casual gatherings or a comforting treat.
Ingredients
Scale
Fruit Filling
- 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
- ½ cup unsalted butter, cold and cubed
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent sticking and ensure easy serving.
- Prepare Rhubarb Mixture: In a large bowl, combine the chopped rhubarb with granulated sugar. Allow it to sit for 10 minutes so the sugar can draw out the juices and soften the rhubarb.
- Make the Topping: In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Cut the cold cubed butter into this mixture with your fingers or a pastry cutter until it forms a crumbly texture resembling coarse crumbs.
- Assemble the Crisp: Pour the sugared rhubarb mixture into the prepared baking dish. Evenly spread the oat and butter crumble topping over the rhubarb to cover it completely.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes until the rhubarb filling is bubbly and the topping is golden brown. After baking, let it cool slightly before serving to allow the juices to thicken.
Notes
- Use fresh rhubarb for the best texture and flavor; frozen rhubarb can be used but drain excess liquid before baking.
- Adjust sweetness if using particularly tart rhubarb by increasing granulated sugar slightly.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Store leftovers covered in the refrigerator and consume within 3 days.
