Deliciously Tangy Rhubarb Crisp to Satisfy Your Sweet Tooth
This delightful Rhubarb Crisp combines tangy rhubarb with a buttery topping, striking a perfect balance. A must-try for dessert lovers!
Equipment
- 8x8 inch baking dish
Ingredients
Filling
- 1 pound Rhubarb chopped (about 3 cups)
- 1 cup Granulated Sugar
- 1 tablespoon All-Purpose Flour
- 1 teaspoon Vanilla Extract
Topping
- 1 cup All-Purpose Flour
- 1 cup Rolled Oats
- ½ cup Cold Butter cubed
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
Instructions
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, 1 tablespoon of flour, and vanilla extract. Stir until fully coated and spread into the prepared baking dish.
- In another bowl, mix together 1 cup of flour, rolled oats, ground cinnamon, and salt. Blend in cold, cubed butter until it resembles coarse crumbs.
- Sprinkle the crumbly topping over the rhubarb filling evenly.
- Bake uncovered for 35–40 minutes until golden brown and bubbly. Cover with foil if the topping browns too quickly.
- Let the Rhubarb Crisp rest for 15–20 minutes before serving.
- Consider topping each serving with a scoop of vanilla ice cream for extra indulgence.
Notes
Ensure even distribution of rhubarb to avoid soggy spots, and keep the butter cold for the best topping texture. Allow resting time for flavors to meld.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
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