Description
Old fashioned rhubarb crisp with a sweet and tangy filling and a buttery oat crumble topping, perfect for a family dessert.
Ingredients
Scale
- 6 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 3/4 cup all purpose flour
- 1/2 cup quick oats
- 1 teaspoon cinnamon
- 1/3 cup melted butter
Instructions
- Preheat oven to 350°F and grease an 8 inch baking dish
- Place sliced rhubarb in the baking dish evenly
- Combine sugar, cornstarch, and water in a saucepan and bring to a boil
- Reduce heat and cook until thickened, about 5 minutes
- Stir in vanilla extract and pour mixture over rhubarb
- Mix brown sugar, flour, oats, cinnamon, and melted butter until crumbly
- Sprinkle topping evenly over rhubarb
- Bake for 55 to 60 minutes until golden and bubbly
- Cool slightly and serve with ice cream or whipped cream
Notes
- Refrigerate leftovers in an airtight container for up to three days
- Double the recipe for a 9×13 inch baking dish
- Try mixing in other fruits like strawberries for variation
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 41
- Sodium: 64
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 2
- Protein: 3
- Cholesterol: 18