Description
A classic Rhubarb Crisp featuring tart rhubarb topped with a buttery oat and brown sugar crumble, baked to golden perfection for a warm, comforting dessert.
Ingredients
Scale
Filling
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ¾ cup brown sugar
- ½ cup unsalted butter, cold and cubed
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent sticking.
- Mix rhubarb filling: In a large bowl, combine the chopped rhubarb and granulated sugar. Let this mixture sit for 10 minutes to macerate and release juices.
- Prepare topping: In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to incorporate it until the mixture becomes crumbly.
- Assemble crisp: Pour the rhubarb and sugar mixture into the prepared baking dish, spreading evenly. Then sprinkle the crumbly topping evenly over the rhubarb filling.
- Bake and cool: Bake the crisp in the preheated oven for 40-45 minutes until the topping is golden brown and the filling is bubbly. Allow it to cool slightly before serving.
Notes
- Use fresh rhubarb for best tartness; frozen rhubarb can work but may release more water.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Serve warm with vanilla ice cream or whipped cream for an indulgent treat.
- Butter should be cold to achieve the perfect crumbly topping texture.
