Description
A bright and tart rhubarb crisp with a warm, buttery oat crunch that balances sweet and tart flavors perfectly.
Ingredients
Scale
- 900 g rhubarb, trimmed and cut into 1–1.5 cm pieces
- 100 g granulated sugar (1/2 cup)
- 80 g brown sugar (1/3 cup packed)
- Zest of 1 lemon and 15 ml (1 tbsp) lemon juice
- 20 g cornstarch (2 tbsp)
- 1/4 tsp salt
- 180 g rolled oats (2 cups)
- 120 g all-purpose flour (1 cup)
- 115 g cold butter, cut into small cubes (1/2 cup)
- 1 tsp ground cinnamon (optional)
- 5 ml vanilla extract (1 tsp)
- Optional: 120 g chopped strawberries (1 cup) or 100 g chopped nuts (1/2 cup)
Instructions
- Prepare the Fruit: Place rhubarb in a large bowl, add sugars, lemon zest and juice, cornstarch, and salt; toss and let macerate for 10 minutes.
- Make the Topping: In a separate bowl, mix oats, flour, brown sugar, cinnamon, and a pinch of salt. Add butter and vanilla; use a pastry cutter to form clusters.
- Assemble in the Dish: Preheat oven to 190°C (375°F). Pour rhubarb into a greased 9 x 13 inch pan, spread evenly, and top with the oat mixture.
- Bake: Bake for 40–45 minutes until golden and bubbly, rotating the pan once for even coloring.
- Serve: Let rest for at least 15 minutes before serving warm with ice cream or cream.
Notes
Try using old-fashioned rolled oats for best texture and consider adding nuts for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg