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Rhubarb Crisp

Deliciously Sweet Rhubarb Crisp: Your New Favorite Dessert

Enjoy the delightful blend of sweet and tart in this Rhubarb Crisp, a nostalgic and easy dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Filling
  • 1 pound Rhubarb the tart base that gives Rhubarb Crisp its signature flavor
  • 1 cup Granulated Sugar to balance the tartness of the rhubarb and enhance sweetness
  • 1 tablespoon All-Purpose Flour helps thicken the rhubarb juices for a better texture
  • 1 tablespoon Lemon Juice adds brightness and enhances the flavor of the rhubarb
For the Crisp Topping
  • 1 cup Rolled Oats provides a delightful chewiness and hearty texture
  • 1 cup All-Purpose Flour helps bind the topping together for a perfect crumble
  • ½ cup Brown Sugar adds depth and a hint of caramel flavor to the topping
  • ½ cup Cold Butter (cubed) ensures a flaky, crisp topping when blended with dry ingredients

Equipment

  • Baking Dish
  • Mixing Bowl
  • Oven
  • Pastry cutter

Method
 

Step-by-Step Instructions for Rhubarb Crisp
  1. Preheat your oven to 375°F (190°C) and line your baking dish with grease.
  2. Combine 1 pound of chopped rhubarb with 1 cup granulated sugar, 1 tablespoon of flour, and 1 tablespoon of lemon juice. Stir well and spread evenly in your greased 8×8-inch baking dish.
  3. In a separate bowl, combine 1 cup rolled oats, 1 cup all-purpose flour, and ½ cup brown sugar. Add ½ cup of cold, cubed butter and blend until the mixture resembles coarse crumbs.
  4. Sprinkle the oat topping evenly over the rhubarb layer in your baking dish.
  5. Bake uncovered for 35–40 minutes until the topping is golden brown. Cover with foil if it browns too quickly.
  6. Let it cool for 15–20 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Consider freezing the assembled but uncooked crisp and bake directly from frozen, adding extra time as needed. Adjust sugar based on the tartness of rhubarb for balance.

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