Description
A simple, warm dessert featuring tangy rhubarb topped with a sweet, crunchy oat crumble. You can make this seasonal treat with minimal effort.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, mix the chopped rhubarb with the granulated sugar and cornstarch. Spread this mixture evenly in the prepared baking dish.
- In a separate bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Pour the melted butter over the dry ingredients and stir until the mixture is crumbly and well combined.
- Sprinkle the oat crumble topping evenly over the rhubarb mixture in the baking dish.
- Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Let the crisp cool for at least 15 minutes before serving. It’s best served warm.
Notes
- You can use frozen rhubarb. Do not thaw it before using; just mix it directly with the sugar and cornstarch.
- For a nuttier flavor, add 1/2 cup of chopped walnuts or pecans to the crumble topping.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 42g
- Sodium: 15mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg