Rhubarb Crisp
A delightful combination of sweet and tart rhubarb topped with a crunchy, buttery oat crisp, perfect for summer picnics or warming comfort food.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chopped rhubarb and granulated sugar in a bowl, ensuring the rhubarb is well-coated.
- Mix the flour, oats, cinnamon, and brown sugar in another bowl.
- Stir in the melted butter until well combined.
- Sprinkle the oat mixture evenly over the rhubarb.
- Bake for about 30-35 minutes, or until the top is golden brown and crisp.
- Serve warm, optionally with a scoop of ice cream.
Notes
This crisp can be made using frozen rhubarb without thawing. Adjust sugar to taste for desired tartness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/rhubarb-crisp/