How to make rhubarb crumble easily?

To make a rhubarb crumble easily, follow the same steps as this Easy Rhubarb Crisp. Simply mix rhubarb with sugar and thickener, then top with a butter based crumble and bake until golden and bubbly.

What is the difference between rhubarb crisp and crumble?

The main difference lies in the topping. A rhubarb crisp usually contains oats, which create a crisp texture. A crumble often skips oats and uses just flour, sugar, and butter.

How much rhubarb is needed for crisp?

For this Easy Rhubarb Crisp, use 2 pounds of sliced rhubarb. That amount fills a standard baking dish and creates a generous fruit layer.

Can you make rhubarb crisp without oats?

Yes, you can make Easy Rhubarb Crisp without oats. Simply replace the oats with additional flour for a more traditional crumble style topping.

Easy Rhubarb Crisp – Amazing Homemade Dessert

Name: Easy Rhubarb Crisp Easy Amazing Dessert
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds sliced rhubarb, fresh or frozen (thawed and well drained if frozen); 1/4 cup cornstarch; 3/4 cup granulated sugar (for filling); 1/2 teaspoon ground cinnamon (for filling); 1 cup quick oats; 1/2 cup all-purpose flour; 1/2 cup granulated sugar (for topping); 1/2 teaspoon ground cinnamon (for topping); Pinch of salt; 1 stick (8 tablespoons) cold butter, cut into small cubes

Description

Easy Rhubarb Crisp brings sweet tart rhubarb and a buttery oat topping together fast. You get bubbly fruit, a golden crumble, and a cozy dessert that tastes best warm with vanilla ice cream.

Ingredients

Scale

2 pounds sliced rhubarb, fresh or frozen (thawed and well drained if frozen)

1/4 cup cornstarch

3/4 cup granulated sugar (for filling)

1/2 teaspoon ground cinnamon (for filling)

1 cup quick oats

1/2 cup all-purpose flour

1/2 cup granulated sugar (for topping)

1/2 teaspoon ground cinnamon (for topping)

Pinch of salt

1 stick (8 tablespoons) cold butter, cut into small cubes

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Instructions

1. Preheat oven to 400°F and lightly butter a baking dish.

2. Toss rhubarb with cornstarch, sugar, and cinnamon until evenly coated.

3. Spread the rhubarb mixture in the prepared dish.

4. In a separate bowl, stir together oats, flour, sugar, cinnamon, and salt.

5. Cut the cold butter into the dry mixture using your fingers or a pastry cutter until coarse crumbs form.

6. Sprinkle the crumble evenly over the rhubarb.

7. Bake for about 35 minutes, until the topping is golden brown and the filling is bubbling.

8. Let rest for about 10 minutes before serving to help the filling thicken.

Notes

If using frozen rhubarb, thaw completely and drain well. If the fruit looks very juicy, add 1 extra tablespoon of cornstarch.

Quick oats create a softer topping, while old-fashioned oats give a heartier texture.

Keep the butter cold for a crumbly topping. If you substitute margarine, use a firm stick variety, not a soft spread.

Cornstarch thickens the filling more smoothly than flour. If you use flour instead, mix it very well with the fruit to avoid clumps.

Let the crisp rest after baking so the filling sets.

Store covered at room temperature for 1 to 2 days. Reheat individual portions briefly in the microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 220
Sugar: N/A
Sodium: N/A
Fat: 8 g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 35 g
Fiber: N/A
Protein: 2 g
Cholesterol: N/A