Rhubarb Crisp Perfection
Tart rhubarb bubbles under a golden oat crumble with warm cinnamon. Simple, cozy, and perfect with a scoop of vanilla.
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Servings:
Ingredients
Main Ingredients
- 6 cup chopped rhubarb
- 0.75 cup granulated sugar for the filling
- 2 tbsp cornstarch for the filling
- 2 tbsp all-purpose flour for the filling
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats for the topping
- 0.67 cup packed brown sugar for the topping
- 0.75 cup all-purpose flour for the topping
- 1 tsp ground cinnamon for the topping
- 0.25 tsp kosher salt for the topping
- 8 tbsp unsalted butter, melted for the topping
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly butter an 8-inch square baking dish.
- Mix rhubarb, granulated sugar, cornstarch, flour, lemon juice, and vanilla in a large bowl until coated.
- Spread the rhubarb mixture into the prepared dish and let it sit while you make the topping.
- Stir oats, brown sugar, flour, cinnamon, and salt in a bowl. Drizzle in melted butter and toss until clumpy.
- Scatter the oat mixture evenly over the rhubarb, covering to the edges.
- Bake until the topping is deep golden and the fruit is bubbling thickly, 35 to 40 minutes.
- Cool 15 minutes to set the juices. Serve warm, ideally with vanilla ice cream or lightly sweetened whipped cream.
Notes
Variation: Swap in 1 cup sliced strawberries for part of the rhubarb for a sweeter twist, or add 1/2 cup chopped toasted almonds to the topping for crunch.
Storage: Refrigerate leftovers covered for up to 3 days; rewarm in a 325°F oven until crisp again. The unbaked assembled crisp can be refrigerated for 6 hours before baking.
This recipe is an original creation inspired by classic Rhubarb Crisp Perfection flavors. All ingredient ratios and instructions are independently developed.