Crunchy brown sugar oat crisp is the perfect compliment to every spoonful of sweet, tart rhubarb filling in this easy Homemade Rhubarb Crisp. Make it with fresh or frozen rhubarb and serve with a scoop of ice cream for a delicious summertime dessert!
5-6cupschopped rhubarb,fresh or frozen (about 6 stalks)
¾cupgranulated sugar(150g)
3Tablespoonscornstarch
1Tablespoonlemon juice
Crisp Topping
½cupsalted butter,cubed
½cupbrown sugar(100g)
1 ½cupsold-fashioned oats
¾cupall-purpose flour(106g)
1teaspoonground cinnamon
½teaspoonsalt
½cupchopped walnutsor pecans (optional)
Instructions
Preheat oven to 375 degrees F.
Combine the rhubarb, sugar, cornstarch and lemon juice in an 8×8 or 9×9 baking dish. Toss to evenly distribute the sugar and cornstarch with the rhubarb.
In a large bowl, mix the butter into the oats, flour, cinnamon, and salt using a fork or your hands until it resembles pea-sized crumbs. Add chopped nuts, if using.
Sprinkle the crisp topping over the rhubarb filling, then bake for 35-40 minutes until the filling is bubbling and the crisp topping is lightly browned.
Cool for at least 15 minutes before serving with vanilla ice cream.
Notes
If using frozen rhubarb, increase the cornstarch to 4 tablespoons.