Homemade Rhubarb Crisp
A delightful homemade rhubarb crisp featuring a buttery crumb topping over sweet-tart rhubarb, baked to golden perfection.
Equipment
- Mixing bowl
- Baking dish
- Oven
Ingredients
- 4 cups Rhubarb, chopped Fresh or frozen
- 1 cup Granulated sugar Adjust for tartness
- 1 cup All-purpose flour For topping
- 1 cup Rolled oats Old-fashioned preferred
- 1/2 cup Brown sugar Packed, for topping
- 1/2 cup Butter, melted For topping
- 1 teaspoon Ground cinnamon Optional for flavor
Instructions
- Preheat the oven to 350°F (175°C).
- Chop the rhubarb into 1-inch pieces and place in a mixing bowl.4 cups Rhubarb, chopped
- Sprinkle granulated sugar over the rhubarb, mixing well to combine.4 cups Rhubarb, chopped, 1 cup Granulated sugar
- In a separate bowl, combine flour, oats, brown sugar, melted butter, and cinnamon until crumbly.1 cup All-purpose flour, 1 cup Rolled oats, 1/2 cup Brown sugar, 1/2 cup Butter, melted, 1 teaspoon Ground cinnamon
- Pour rhubarb mixture into a baking dish and evenly spread the crumb topping over it.4 cups Rhubarb, chopped, 1 cup Granulated sugar, 1 cup All-purpose flour, 1 cup Rolled oats, 1/2 cup Brown sugar, 1/2 cup Butter, melted, 1 teaspoon Ground cinnamon
- Bake in the preheated oven for 35-40 minutes, until the topping is golden brown and the rhubarb is bubbling.
- Remove from the oven and let cool slightly before serving.
Notes
Serve warm, optionally topped with vanilla ice cream or strawberry compote.