Description
A simple and delicious rhubarb crisp with a buttery topping.
Ingredients
Scale
- 6 cups chopped rhubarb (about 1 1/2 lbs)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1/2 cup cold butter, cut into pieces
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, granulated sugar, 1/4 cup flour, and cinnamon. Pour into an 8×8 or 9×9 inch baking dish.
- In a medium bowl, combine 1/2 cup flour, brown sugar, and oats. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly.
- Let cool slightly before serving.
Notes
- You can add 1/2 teaspoon of ground nutmeg to the rhubarb mixture for extra flavor.
- Serve warm with ice cream or whipped cream.
- If your rhubarb is very tart, you may want to add a little more sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg