Easy Rhubarb Crisp

A simple, tart and sweet dessert that cooks in one dish and tastes like spring.

introduction

Easy Rhubarb Crisp is a quick dessert with tangy rhubarb and a crunchy oat topping. It cooks fast and fills the house with a warm smell. If you like fruit crisps, try a similar recipe like the easy peach crisp with fresh peaches for another simple treat.

why make this recipe

This recipe is fast and easy. It uses few ingredients you may already have. The rhubarb gives a bright tart taste that pairs well with a sweet oat topping. It is great for weeknights, potlucks, or a simple weekend dessert.

how to make Easy Rhubarb Crisp

Ingredients :

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup oats
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1 teaspoon cinnamon

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine chopped rhubarb, granulated sugar, 1 tablespoon of flour, and vanilla extract. Mix well and transfer to a greased baking dish.
3. In another bowl, combine oats, brown sugar, 1/2 cup flour, melted butter, and cinnamon. Mix until crumbly.
4. Spread the oat mixture over the rhubarb filling.
5. Bake in the preheated oven for about 30-35 minutes, until the topping is golden brown and the rhubarb is bubbly.
6. Serve warm with a scoop of vanilla ice cream.

how to serve Easy Rhubarb Crisp

Serve it warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream. A little plain yogurt also works for a lighter touch. You can sprinkle a few chopped nuts on top for extra crunch.

how to store Easy Rhubarb Crisp

Let it cool to room temperature. Cover and keep in the fridge for up to 3-4 days. To reheat, warm in the oven at 325°F (160°C) for 10-15 minutes or until hot. You can freeze the crisp in an airtight container for up to 2 months; thaw in the fridge before reheating.

tips to make Easy Rhubarb Crisp

• Cut rhubarb into even pieces so it cooks the same.
• Taste the rhubarb and add more sugar if it is very tart.
• Use cold butter for a crumblier topping, or melted butter for a denser top.
• Don’t overmix the oat topping; keep it crumbly.
• Bake until the filling bubbles at the edges to make sure the rhubarb is cooked.

variation (if any)

• Add 1 cup chopped strawberries to the rhubarb for a strawberry-rhubarb crisp.
• Stir in 1 teaspoon lemon zest for a bright flavor.
• Mix 1/2 cup chopped nuts into the topping for extra crunch.
• Use quick oats or rolled oats depending on the texture you like.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using to avoid a soggy filling.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free oats and a gluten-free flour blend in place of the all-purpose flour.

Q: How do I know when it is done?
A: The topping should be golden and the filling should bubble around the edges.

Q: Can I make it ahead?
A: Yes. Assemble and keep in the fridge for a few hours before baking, or bake and reheat when ready to serve.

Easy Rhubarb Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple, tart, and sweet dessert that cooks in one dish and tastes like spring.

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Ingredients

Scale 1x2x3x

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup oats
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1 teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine chopped rhubarb, granulated sugar, 1 tablespoon of flour, and vanilla extract in a large bowl. Mix well and transfer to a greased baking dish.
3. Mix oats, brown sugar, 1/2 cup flour, melted butter, and cinnamon in another bowl until crumbly.
4. Spread the oat mixture over the rhubarb filling.
5. Bake in the preheated oven for about 30-35 minutes, until the topping is golden brown and the rhubarb is bubbly.
6. Serve warm with a scoop of vanilla ice cream.

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Notes

Serve warm with ice cream, whipped cream, or plain yogurt. Can be stored in the fridge for up to 3-4 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 21g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg