Description
Sweet and tart rhubarb topped with a crunchy, buttery oat crumble—this easy rhubarb crisp is the perfect dessert for spring and summer! Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Ingredients
For the Filling:
- 4 cups rhubarb, chopped
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Crumble Topping:
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ½ cup butter, melted
Instructions:
Instructions
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ In a bowl, toss chopped rhubarb with sugar, cornstarch, and vanilla. Transfer to a greased baking dish.
3️⃣ In another bowl, mix oats, flour, brown sugar, and cinnamon. Stir in melted butter until crumbly.
4️⃣ Sprinkle the oat mixture evenly over the rhubarb.
5️⃣ Bake for 35-40 minutes until the topping is golden and the filling is bubbling.
6️⃣ Let cool slightly, then serve warm with vanilla ice cream or whipped cream.
Notes
✔️ Add strawberries for a sweeter twist.
✔️ Swap oats for chopped nuts if you prefer extra crunch.
✔️ Store leftovers in the fridge for up to 3 days and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280 kcal
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g