Description
Rhubarb crisp blends tart seasonal produce with a golden, buttery crumble topping that sings of homestyle comfort. Sweet-tangy rhubarb nestles beneath a crisp oat and brown sugar crust, promising pure dessert delight for hungry friends and family.
Ingredients
Scale
- 5 cups (1.5 lbs / 680 g) rhubarb, fresh and chopped
- ¾ cup (150 g) sugar, granulated
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (67 g) rolled oats
- ⅔ cup (80 g) all-purpose flour
- ½ cup (110 g) brown sugar, packed
- 1 tbsp (15 ml) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 1 pinch salt
Instructions
- Preparation: Warm the oven to 375°F (190°C) and lightly coat an 8×8-inch baking vessel with cooking spray or butter to prevent sticking.
- Fruit Mixture: Combine rhubarb with granulated sugar, cornstarch, vanilla extract, fresh lemon juice, and a delicate salt sprinkle in a spacious mixing bowl, ensuring all ingredients are thoroughly integrated. Transfer the vibrant mixture into the prepared baking dish, spreading evenly.
- Crisp Topping: In a separate container, blend oats, flour, rich brown sugar, ground cinnamon, and salt. Drizzle melted butter over the dry ingredients and gently mix until the texture transforms into a crumbly, enticing streusel-like consistency.
- Assembly: Distribute the crumbly topping uniformly across the rhubarb base, creating a textured and inviting surface.
- Baking: Place the dish in the preheated oven and bake for 35-40 minutes. Watch for a golden-brown topping and bubbling fruit filling, indicating the dessert has reached perfect doneness.
- Serving: Allow the crisp to rest and slightly cool for 10-15 minutes. Serve warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent finish.
Notes
- Cut rhubarb into uniform 1-inch pieces to ensure even cooking and consistent texture throughout the dessert.
- Adjust sugar levels based on rhubarb’s natural tartness; younger stalks are less acidic and might require less sugar.
- Spread crumble topping loosely without pressing down to maintain a crispy, light texture and prevent dense, hard layers.
- Consider adding a sprinkle of ground ginger or orange zest to the filling for a subtle, sophisticated flavor complexity that complements rhubarb’s natural tanginess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 180
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg