Rhubarb Crisp Recipe
A simple and delicious Rhubarb Crisp with the perfect balance of sweet and tart, finished with a golden crispy oat topping. A perfect way to use all that rhubarb!
Servings: 12
Ingredients
Filling
- 6 cups chopped rhubarb, cut into ½ inch pieces
- 1¼ cups granulated sugar
- ½ cup corn starch
- 1 teaspoon cinnamon
- ⅛ teasponn salt
Topping
- 1½ cups old fashioned rolled oats
- 1 cup all purpose flour
- 1 cup brown sugar
- ¾ cup salted butter, room temperature
Instructions
- Preheat oven to 400°F.
- In a large bowl combine the chopped rhubarb, white sugar, corn starch, cinnamon and salt. Mix it together well.
- Spread rhubarb mixture into an even layer in a 9x13 baking dish.
- In another large bowl, combine rolled oats, all purpose flour, and brown sugar.
- Using a pastry blender or your fingers, cut in the softened butter until it resembles very course crumbs.
- Sprinkle the oat topping over the rhubarb mixture.
- Bake for 35-40 minutes until crisp is golden brown and filling is bubbly.
- Serve warm, room temperature or chilled with a scoop of ice cream or dollop of whipped cream.
Nutrition
Calories: 361kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 253mg | Fiber: 3g | Sugar: 39g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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