Description
This cozy old-fashioned rhubarb crisp is the perfect balance of tart and sweet, wrapped in a buttery, golden oat topping. It’s a nostalgic dessert that’s incredibly easy to make and even better served warm with a scoop of vanilla ice cream. Whether it’s peak rhubarb season or you’re pulling from your freezer stash, this crisp is a comforting crowd-pleaser.
Ingredients
Filling:
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3 cups diced fresh rhubarb
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½ cup white sugar
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1 tablespoon all-purpose flour
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1 tablespoon water
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1 teaspoon ground cinnamon
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1 teaspoon ground allspice (optional)
Topping:
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¾ cup rolled oats
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½ cup all-purpose flour
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½ cup brown sugar, packed
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¼ teaspoon salt
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½ cup unsalted butter, cold and cubed
Instructions
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, combine diced rhubarb, white sugar, flour, water, cinnamon, and allspice (if using). Toss until the rhubarb is evenly coated.
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Transfer the rhubarb mixture into a greased 8×8-inch baking dish.
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In another bowl, mix oats, flour, brown sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Sprinkle the oat mixture evenly over the rhubarb filling.
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Bake for 35–40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
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Let cool slightly before serving. Delicious warm with a scoop of ice cream or a dollop of whipped cream!
Notes
You can substitute part of the rhubarb with chopped strawberries or apples.
Make it gluten-free by using GF oats and flour.
If your rhubarb is very tart, add an extra tablespoon of sugar.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American