Description
A simple, cozy dessert that combines tart rhubarb with a crunchy oat topping, perfect for any occasion.
Ingredients
For the filling
- 5 cups Chopped rhubarb (Fresh rhubarb, preferably firm and not floppy.)
- 3/4 cup Granulated sugar (Adjust amount to taste.)
- 2 tablespoons Cornstarch (Helps thicken the filling.)
- 1 teaspoon Vanilla extract (Optional but enhances flavor.)
- 1 pinch Salt
For the crumble topping
- 1 cup Old fashioned oats (Provides a chewy texture.)
- 3/4 cup All purpose flour
- 1/2 cup Brown sugar (Packed.)
- 6 tablespoons Butter, melted (Essential for a crispy topping.)
- 1/2 teaspoon Cinnamon (Optional for flavor.)
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease an 8×8 baking dish.
- In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, salt, and vanilla extract. Pour the mixture into the baking dish.
- In the same bowl, mix oats, flour, brown sugar, cinnamon, and a pinch of salt. Pour in the melted butter and stir until mixture resembles chunky, damp sand.
- Sprinkle the crumble topping evenly over the rhubarb filling.
Baking
- Bake for 35 to 45 minutes, until the topping is golden brown and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
Notes
Allow the crisp to rest for at least 15 minutes after baking before serving to let the filling thicken. Serve warm with vanilla ice cream for the best experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Sweet
- Cuisine: American