Rhubarb Crisp
A delightful dessert featuring a sweet and tangy rhubarb filling topped with a golden, crumbly oat layer. Perfect for any occasion!
Ingredients
For the filling
- 4 cups rhubarb, chopped Use fresh rhubarb for the best results.
- 1 cup granulated sugar Adjust according to sweetness preference.
- 1 tablespoon all-purpose flour Helps thicken the filling.
- 1 teaspoon vanilla extract Can substitute with almond or maple extract.
For the topping
- 1 cup rolled oats Essential for the crispy topping.
- 1 cup all-purpose flour Can be substituted for gluten-free blend.
- 1 cup brown sugar Provides a rich flavor.
- ½ cup butter, melted For dairy-free, use coconut oil.
- 1 teaspoon cinnamon Add nutmeg for extra flavor if desired.
Instructions
Preparation
- Gather all your ingredients. Rinse the rhubarb thoroughly and chop it into bite-sized pieces.
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, one tablespoon of flour, and the vanilla extract. Stir well to ensure the rhubarb is evenly coated. Let this mixture sit for about 10-15 minutes.
Baking
- Preheat the oven and grease a baking dish. Pour the rhubarb mixture into the dish, spreading it evenly.
- In another bowl, mix the rolled oats, flour, brown sugar, melted butter, and cinnamon until the mixture resembles coarse crumbs.
- Sprinkle the crumbly oat mixture evenly over the rhubarb.
- Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the rhubarb filling starts to bubble.
- Remove from the oven and let it cool for at least 10-15 minutes before serving.
Notes
Serve warm topped with vanilla ice cream or whipped cream. Great for potlucks and gatherings!