Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb baked under a golden, buttery oat topping. It’s a perfect balance of tangy fruit and sweet, crunchy crumble, ideal for spring and early summer when fresh rhubarb is in season. Easy to prepare and bake, this crisp is delicious served warm with vanilla ice cream or whipped cream.
Ingredients
For the Rhubarb Filling
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
Instructions
- Prepare the rhubarb filling: In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, and vanilla extract. Toss everything together until the rhubarb is evenly coated. This mixture will create a thickened, sweet-tart filling when baked.
- Preheat the oven and assemble the crisp: Preheat your oven to 375°F (190°C). Transfer the rhubarb filling to a greased 8×8-inch baking dish, spreading it out evenly.
- Make the crisp topping: In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Top and bake: Sprinkle the oat topping evenly over the rhubarb filling. Place the baking dish in the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly and thickened.
- Cool and serve: Remove the rhubarb crisp from the oven and let it cool slightly before serving. It’s excellent warm, especially when topped with vanilla ice cream or whipped cream.
Notes
- To soften the rhubarb’s tartness, you can add an additional 1/4 cup of sugar if desired.
- Ensure the butter is very cold to achieve a crumbly topping texture.
- For gluten-free version, substitute the all-purpose flour with a gluten-free alternative.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Adding chopped strawberries to the rhubarb filling can add sweetness and flavor depth.
