Rhubarb Crisp
Sweet, tart, and comforting, this easy rhubarb crisp is the perfect way to use fresh or frozen rhubarb. A buttery oat topping bakes to golden perfection over a juicy, jammy fruit filling.
Ingredients
- 4 cups chopped rhubarb ½-inch pieces, fresh or frozen
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract optional
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter cold and cut into small cubes
Instructions
- Preheat the oven to 375°F.
- In a medium mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, and vanilla extract if using.
- Stir until the rhubarb is evenly coated.
- Pour the rhubarb mixture into a greased 8x8-inch baking dish and spread it evenly.
- In a separate bowl, combine the oats, brown sugar, flour, cinnamon, and salt.
- Add the cold butter cubes to the dry mixture.
- Use your fingers or a pastry cutter to work the butter in until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
- Let it cool for 15 to 20 minutes before serving.