Rhubarb Crisp
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!
Servings: 8 servings
Ingredients
Filling
- 5-6 cups chopped rhubarb fresh or frozen (about 6 stalks)
- 3/4 cup granulated sugar (150g)
- 3 Tablespoons cornstarch
- 1 Tablespoon lemon juice
Crisp Topping
- 1/2 cup salted butter cubed
- 1/2 cup brown sugar (100g)
- 1 1/2 cups old-fashioned oats
- 3/4 cup all-purpose flour (106g)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375°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.5-6 cups chopped rhubarb, 3/4 cup granulated sugar, 3 Tablespoons cornstarch, 1 Tablespoon lemon juice
- In a large bowl, mix the butter into the brown sugar, oats, flour, cinnamon, and salt using a fork or your hands until it resembles pea-sized crumbs. Add chopped nuts, if using.1/2 cup salted butter, 1/2 cup brown sugar, 1 1/2 cups old-fashioned oats, 3/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 cup chopped walnuts
- 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.
Nutrition
Calories: 403kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 345mg | Fiber: 4g | Sugar: 33g | Vitamin A: 435IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 2mg
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