Best Homemade Rhubarb Crisp

A warm, simple rhubarb crisp with oats and a sweet crumble is easy to make and tastes great.

introduction

This Best Homemade Rhubarb Crisp is a quick, cozy dessert. It uses frozen rhubarb and a crunchy oat topping. If you like easy recipes, try the best Moroccan salmon recipe for another simple dish idea.

why make this recipe

You can make it any time with frozen rhubarb. It is fast, uses few ingredients, and fills the kitchen with a nice smell. The oat topping is crisp and the filling is tart and sweet.

how to make Best Homemade Rhubarb Crisp

Follow the steps below. The recipe is simple and works every time.

Ingredients :

• 4 cups frozen rhubarb
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the rhubarb, sugar, and cornstarch. Mix well and pour into a greased baking dish.
3. In another bowl, mix the oats, flour, cinnamon, brown sugar, and melted butter until crumbly.
4. Sprinkle the oat mixture over the rhubarb filling.
5. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbly.
6. Serve warm, possibly with vanilla ice cream.

how to serve Best Homemade Rhubarb Crisp

Serve it warm from the oven. A scoop of vanilla ice cream or a dollop of whipped cream makes it richer. You can also serve it with a drizzle of cream.

how to store Best Homemade Rhubarb Crisp

Cool the crisp to room temperature. Cover it and keep in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warm. You can freeze the baked crisp in a freezer-safe dish for up to 2 months; thaw before reheating.

tips to make Best Homemade Rhubarb Crisp

• Thaw and drain frozen rhubarb a little if it has too much liquid.
• Mix crumbs with your fingers for a better texture.
• Check the topping at 30 minutes; if it browns too fast, cover with foil.
• Use tart rhubarb and adjust sugar if you like it sweeter.

variation (if any)

• Add 1 cup chopped strawberries for a strawberry-rhubarb version.
• Stir in 1/4 cup chopped nuts to the topping for extra crunch.
• Swap half the brown sugar for maple syrup for a different flavor.

FAQs (minimum three FAQ)

Q: Can I use fresh rhubarb?
A: Yes. Cut it into pieces and use the same amount. You may need a little less sugar if the rhubarb is sweet.

Q: Can I make the topping ahead?
A: Yes. Make the crumb topping and keep it in the fridge for a day. Sprinkle it on before baking.

Q: Is there a gluten-free option?
A: Yes. Use gluten-free oats and a gluten-free flour blend in place of all-purpose flour.

Q: How do I know the crisp is done?
A: The topping should be golden brown and the filling should bubble up at the edges.

Q: Can I reduce the sugar?
A: You can reduce sugar a little, but rhubarb is tart. Taste and adjust next time if needed.

Best Homemade Rhubarb Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A warm, simple rhubarb crisp with oats and a sweet crumble, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 4 cups frozen rhubarb
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 cup butter, melted
• 1/2 cup brown sugar

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the rhubarb, sugar, and cornstarch. Mix well and pour into a greased baking dish.
3. In another bowl, mix the oats, flour, cinnamon, brown sugar, and melted butter until crumbly.
4. Sprinkle the oat mixture over the rhubarb filling.
5. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbly.
6. Serve warm, possibly with vanilla ice cream.

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Notes

Thaw and drain frozen rhubarb if it has too much liquid. Check the topping at 30 minutes; if it browns too fast, cover with foil.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 22g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 30mg