Description
This Classic Rhubarb Crisp is a delightful dessert featuring tender, tangy rhubarb topped with a buttery, crunchy oat crumble. Perfectly balanced with sweetness and a hint of cinnamon, it’s a comforting treat ideal for showcasing fresh rhubarb during its peak season.
Ingredients
Scale
Filling
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the crisp.
- Prepare Rhubarb Mixture: In a mixing bowl, combine the chopped rhubarb and granulated sugar. Stir well and let the mixture sit for 10 minutes to macerate and release juices.
- Make Crumble Topping: In another bowl, mix together the flour, oats, brown sugar, and cinnamon. Add the softened unsalted butter and blend using your fingers or a pastry cutter until the mixture becomes crumbly and well combined.
- Assemble Crisp: Spread the rhubarb and sugar mixture evenly in a baking dish. Evenly distribute the crumble topping over the rhubarb layer to cover it completely.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- Use fresh rhubarb when in season for the best tart flavor.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Adjust sugar amount depending on your preference for sweetness and the tartness of your rhubarb.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgence.
