Description
This Easy Rhubarb Crisp is a delightful and simple dessert featuring tart rhubarb filling with a sweet, crunchy oat topping. Perfectly baked to a golden and bubbly finish, it’s a crowd-pleaser that requires minimal prep and brings out the unique flavor of rhubarb in a comforting crispy texture.
Ingredients
Scale
Rhubarb Filling
- 2 pounds sliced rhubarb (fresh or frozen; see notes for frozen)
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
Topping
- 1 cup oats
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter, cubed (1 stick = 8 tablespoons or 1/2 cup)
Instructions
- Prep: Heat your oven to 400°F (204°C). Lightly butter a casserole dish that holds approximately 2 quarts to prevent the crisp from sticking and help with even cooking.
- Make rhubarb filling: In a large bowl, combine the sliced rhubarb, cornstarch, sugar, and ground cinnamon. Mix well to coat all the rhubarb pieces. Spread this mixture evenly into the prepared casserole dish to create the base layer of your crisp.
- Make topping: In another large bowl, combine the oats, flour, sugar, ground cinnamon, and a pinch of salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture forms coarse crumbs resembling wet sand.
- Finish and bake: Scatter the crumb topping evenly over the rhubarb filling. Place the casserole dish in the preheated oven and bake for about 35 minutes or until the topping is golden brown and the filling is bubbly. Once baked, let it cool on the counter for 10 minutes before serving to allow the filling to set.
Notes
- You can use fresh or frozen rhubarb. If using frozen, do not thaw before using to prevent the filling from becoming too watery.
- Adjust sugar amounts as rhubarb can be quite tart, depending on your preference.
- Allowing the crisp to rest for 10 minutes post-baking helps the dessert to firm up and enhances flavor blending.
- For added texture and flavor, consider adding chopped nuts like walnuts or pecans to the topping.
