Description
Classic Rhubarb Crisp made with frozen rhubarb, a sweet buttery oat topping, and simple pantry ingredients. This tart and cozy dessert is perfect year round and tastes wonderful served warm with vanilla ice cream.
Ingredients
2 lb frozen rhubarb, cut into 1-inch pieces
3/4 cup granulated sugar (for filling)
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup granulated sugar (for topping)
1/2 cup (1 stick) cold unsalted butter, cubed
Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C) and grease a 2-quart baking dish.
2. Combine frozen rhubarb, 3/4 cup sugar, cornstarch, and cinnamon in a bowl until evenly coated. Spread into prepared dish.
3. In a separate bowl, mix oats, flour, 1/2 cup sugar, and salt.
4. Cut in the cold butter until the mixture forms coarse, crumbly pieces.
5. Sprinkle the topping evenly over the rhubarb mixture.
6. Bake for 35 to 40 minutes until topping is golden brown and filling is bubbling.
7. Allow to cool for 10 to 20 minutes before serving so the filling can set.
Notes
Frozen rhubarb can be baked directly from frozen. If thawed first, drain excess liquid to prevent a watery filling.
Keep the butter cold when making the topping to achieve a crisp, crumbly texture.
If substituting flour for cornstarch, use about 1/2 cup flour.
Brown sugar can replace granulated sugar in the topping for a richer flavor.
Chopped pecans or almonds can replace oats for a different texture.
Best served warm with vanilla ice cream or whipped cream.
Store refrigerated in an airtight container for up to 5 days.
Can be frozen baked or unbaked for up to 3 months. Reheat baked portions at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 28g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg