Description
Indulge in the perfect balance of sweet and tart with this delicious Rhubarb Crisp. Fresh rhubarb topped with a crunchy oat and cinnamon mixture, baked to perfection. Enjoy it warm with a scoop of vanilla ice cream for a delightful treat.
Ingredients
Scale
Filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
Topping:
- 1 cup old-fashioned rolled oats
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F: In a large bowl, toss rhubarb with granulated sugar and flour until coated. Spread in a greased 9×13-inch baking dish.
- Mix topping: Combine oats, brown sugar, flour, and cinnamon. Add melted butter and mix until crumbly.
- Top rhubarb: Sprinkle topping over rhubarb mixture.
- Bake: Bake for 35–40 minutes until bubbly and golden brown.
- Cool and serve: Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Adjust sugar for desired sweetness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crisp
- Calories: 320
- Sugar: 41 g
- Sodium: 20 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
