Rhubarb Crisp

5 from 1 vote

This easy rhubarb crisp features a sweet-tart filling and a buttery oat topping. A classic spring dessert made with simple ingredients and big flavor.

Course Dessert

Cuisine American

Keyword crisp, rhubarb

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 435kcal

Author Stacie Vaughan

Ingredients

Filling

3 cups chopped fresh rhubarb cut into ½ inch pieces
¾ cup sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Topping

1 cup old-fashioned oats
¾ cup all-purpose flour
½ cup brown sugar light or dark
½ tsp cinnamon
¼ tsp salt
½ cup cold unsalted butter cut into cubes

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease a 9-inch baking pan.
Combine the rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl until well coated. Pour the mixture into the prepared pan.
In another large bowl, stir the oats, flour, brown sugar, cinnamon, and salt.
Add the cold butter cubes, and using your fingers (or a pastry cutter), work the mixture until it resembles coarse crumbs.
Sprinkle the oat mixture on top of the rhubarb filling.
Bake for 40 to 45 minutes or until the topping is golden brown and the filling bubbles around the edges.
Cool slightly before serving.

Nutrition