Description
A simple and delicious classic rhubarb crisp with a sweet and crumbly topping.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1/2 cup cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, granulated sugar, 2 tablespoons flour, and cinnamon. Mix well and pour into an 8×8 inch baking dish.
- In a separate bowl, combine the 1/2 cup flour, brown sugar, and oats. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly.
- Let stand for 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- You can substitute some of the rhubarb with strawberries for a strawberry rhubarb crisp.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 350
- Sugar: 40g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Rhubarb, Crisp, Dessert, Classic, Baked