Rhubarb Crisp
This Rhubarb Crisp has a buttery oat topping with a layer of sweet and tart rhubarb below. This recipe is a simple and delicious way to enjoy rhubarb!
Servings: 10 servings
Equipment
Ingredients
For the Crisp:
- 4 cups rhubarb chopped
- 1-¼ cups all-purpose flour
- 1 cup oatmeal
- 1-¼ cups light brown sugar packed
- ½ cup butter melted
- 1 teaspoon ground cinnamon
Sugar Sauce:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly spray or butter a 7-inch x 11-inch or 8.5-inch x 11-inch baking dish and set aside.
- Mix together the flour, oats, cinnamon, brown sugar, and melted butter.
- Press one-half of the crumb mixture into the prepared baking dish.
- Add chopped rhubarb atop the pressed-in crumb mixture in the baking dish.
- Whisk sugar, cornstarch, and water together in a glass bowl. Microwave until thick, clear, and bubbly - approximately 3-5 minutes. Remove from the microwave and whisk in the vanilla. Pour the sugar sauce evenly over rhubarb.
- Top with evenly with the remaining crumb mixture.
- Bake until edges are bubbling and the crumb topping is browned, about 30-40 minutes.
- Cool slightly before serving.
Notes
🥡 STORAGE
- Store leftovers covered in the refrigerator for up to 4 days.
♨️ REHEATING
- Reheat individual portions in the microwave for 20-30 seconds.
- Warm in a 300°F oven until heated through.
- The air fryer is not recommended, as the topping may overcook.
- Reheating in a skillet is not ideal for this dessert.
❄️ FREEZING
- Cool completely before wrapping tightly and freezing. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- If using frozen rhubarb, thaw it first and then drain.
- For a thicker sauce, increase the cornstarch to 2-½ tablespoons.
- Serve warm with whipped cream or vanilla ice cream.
- Let cool slightly before serving to allow the filling to set.
🍳 ALTERNATE COOKING METHODS
- The oven is the only recommended method for this recipe.
- Not suitable for air fryer, microwave baking, or stovetop methods.
♻️ LEFTOVERS
- Use leftover rhubarb crisp as a topping for yogurt, pancakes, or oatmeal.
- Tastes great chilled, at room temperature, or gently rewarmed.
Nutrition
Calories: 354kcal | Carbohydrates: 66g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 215mg | Fiber: 2g | Sugar: 47g | Vitamin A: 334IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
