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Rhubarb Crisp

A delightful dessert combining soft, tangy rhubarb and a crunchy, buttery topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 cups rhubarb, chopped Use firm, crisp stalks.
  • 1 cup sugar Adjust based on sweetness preference.
For the Topping
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1 cup rolled oats Toast for extra crunch if desired.
  • 1/2 cup brown sugar Can be substituted with white sugar mixed with molasses.
  • 1/2 cup butter, softened Substitute with coconut oil for a vegan option.
  • 1 teaspoon cinnamon Adds warmth and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, toss together the chopped rhubarb and sugar until evenly coated.
  3. Transfer the rhubarb mixture to a greased baking dish.
  4. In another bowl, mix flour, rolled oats, brown sugar, and cinnamon.
  5. Cut in the softened butter until the mixture resembles coarse crumbs.
  6. Spread the topping over the rhubarb mixture in the baking dish.
Baking
  1. Bake for 40-45 minutes, or until the topping is golden brown and bubbling.
  2. Remove from the oven and let cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. To store, transfer to an airtight container for up to 5 days, or freeze for up to 3 months.