Rhubarb Crisp Easy
Capture the essence of spring with this Rhubarb Crisp Easy recipe, a delightful dessert that’s as simple to prepare as it is satisfying to savor. Bursting with six cups of tangy fresh rhubarb, this crowd-pleaser is balanced with a perfectly golden, crumbly topping made from quick oats, brown sugar, and a touch of warm cinnamon. Ready in just an hour, this effortless recipe features a buttery crisp that bakes to bubbly perfection, creating a sweet and tart harmony in every bite. Serve it warm for dessert, paired with a scoop of creamy vanilla ice cream or a dollop of whipped cream for an irresistible finishing touch. Perfect for spring gatherings or as an easy weeknight treat, this rhubarb crisp is a must-try for any fruit dessert lover!
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Recipe Information
Ingredients
- 6 cups fresh rhubarb
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup quick oats
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or non-stick spray.
In a large bowl, combine the chopped rhubarb, granulated sugar, and 1 tablespoon of flour. Stir until the rhubarb is evenly coated, then spread the mixture evenly into the greased baking dish.
In another bowl, prepare the crisp topping by mixing the quick oats, brown sugar, 1 cup of flour, and ground cinnamon. Stir until combined.
Cut the unsalted butter into small cubes and add to the topping mixture. Work the butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the rhubarb mixture in the baking dish, covering the rhubarb completely.
Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
Let the rhubarb crisp cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 514.4 g | 187% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 351.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1135 mg | 87% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3148 mg | 67% | |
*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.
