Classic Rhubarb Crisp
Indulge in the sweet-tart perfection of this Classic Rhubarb Crisp, a comforting dessert that combines tender, tangy rhubarb with a buttery golden topping of oats, brown sugar, and cinnamon. This easy-to-prepare recipe comes together in just under an hour, making it an ideal treat for busy weeknights or casual gatherings. The crisp features a perfectly balanced filling of fresh rhubarb coated in sugar and cornstarch, which bakes into a bubbling, jam-like consistency beneath a crumbly, caramelized layer. Serve it warm with a scoop of creamy vanilla ice cream for an irresistible dessert that celebrates the vibrant flavors of spring. Perfect for rhubarb lovers, this nostalgic baked treat is a must-try!
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Recipe Information
Ingredients
- 6 cups rhubarb, chopped into 1/2-inch pieces
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 0.5 cup all-purpose flour
- 0.5 cup old-fashioned rolled oats
- 0.67 cup brown sugar, packed
- 0.5 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch square or similar-sized baking dish.
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, and cornstarch. Toss until the rhubarb is evenly coated and set aside.
In a separate mixing bowl, prepare the crisp topping by combining the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt.
Using a pastry cutter or your hands, mix in the cold, cubed butter until the mixture resembles coarse crumbs.
Pour the rhubarb mixture into the prepared baking dish, spreading it into an even layer.
Sprinkle the crumble topping evenly over the rhubarb filling.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Remove from the oven and let cool for at least 10 minutes before serving.
Serve warm on its own or with a scoop of vanilla ice cream for a delicious dessert.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 291.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 961 mg | 74% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
