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!

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings servings

Calories 403 kcal

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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