Rhubarb Crisp
This sweet and tart Rhubarb Crisp has a filling made with fresh or frozen rhubarb covered generously with a simple oat crisp topping! It's an easy, delicious treat, especially when served warm with a scoop of vanilla ice cream!
Ingredients
Rhubarb Filling
- 5-6 cups rhubarb chopped, fresh or frozen
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch*
- 1 tablespoon lemon juice
Crisp Topping
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1 1/2 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts chopped, or pecans (optional)
Instructions
- Preheat oven to 375 degrees F.
- Combine the rhubarb, sugar, cornstarch and lemon juice in an 8x8 or 9x9 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.
Nutrition
Calories: 403kcalCarbohydrates: 59gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gSodium: 288mgPotassium: 347mgFiber: 4gSugar: 33gVitamin A: 588IUVitamin C: 7mgCalcium: 101mgIron: 2mg
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