Description
Classic Rhubarb Crisp is a timeless dessert featuring tart rhubarb topped with a buttery oat crumble. It’s sweet, tangy, and perfect when served warm with a scoop of vanilla ice cream.
Ingredients
- 6 cups chopped fresh rhubarb (about 1/2-inch pieces)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice. Spread evenly in the prepared baking dish.
- In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until the mixture is crumbly.
- Sprinkle the oat topping evenly over the rhubarb mixture.
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving. Serve warm with vanilla ice cream if desired.
Notes
- If using frozen rhubarb, thaw and drain it well to avoid excess moisture.
- Adjust sugar to taste depending on the tartness of the rhubarb.
- Add strawberries for a twist on the classic.
- Store leftovers covered in the fridge for up to 3 days; reheat before serving.