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Rhubarb Crisp

A delightful rhubarb crisp that's easy to make and bursting with flavor, perfect for dessert with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 4 cups Fresh Rhubarb, chopped Fresh is best but frozen works too.
  • ¾ cup Granulated Sugar Adjust based on sweetness preference.
  • 1 tablespoon Lemon Juice Adds extra zing.
  • a pinch Salt Use sea salt for a fancier option.
Crisp Topping
  • ½ cup All-Purpose Flour Using high-quality flour is recommended.
  • ¼ cup Brown Sugar Adds depth of flavor.
  • 1 cup Old-Fashioned Rolled Oats Gluten-free oats can be used as a substitute.
  • ½ teaspoon Cinnamon Use a light hand when adding.
  • a pinch Nutmeg Optional, but adds hidden flavor.
  • ½ cup Butter, cold and cut into cubes Do not substitute with margarine.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine chopped rhubarb, granulated sugar, lemon juice, and a pinch of salt. Mix gently and let it sit for 10 minutes.
Topping
  1. In another bowl, mix flour, brown sugar, oats, cinnamon, and nutmeg. Cut in the cold butter until crumbly.
Assembly
  1. Spread the rhubarb mixture into a greased 9×13 baking dish.
  2. Sprinkle the crisp topping evenly over the rhubarb mixture.
Baking
  1. Bake for 35-40 minutes or until the topping is golden brown and the kitchen smells wonderful.
  2. Let it cool for at least 15 minutes before serving.

Notes

Serve with vanilla ice cream for an extra treat. You can customize by adding blueberries or strawberries if desired.