Rhubarb Crisp: a quick & easy seasonal dessert that's perfect for spring or summer! Soft, sweet, & fruity filling, under a buttery, crunchy crumb topping.
Preheat the oven to 350 degrees F.
Cut the rhubarb into 3/4-inch pieces and stir together with the sugar, cornstarch, and salt.
Transfer the mixture to a 1.5-quart baking dish and top with the crumb topping.
Bake for 1 hour 15 minutes, or until the rhubarb is soft and the juices are bubbling.
Melt the butter in a small pot over low heat.
Add the flour, brown sugar, oats, cinnamon, and salt, and toss together with a fork until combined and crumbly.
*Oats may be omitted. Add in an additional 1/4 cup of flour if not using oats.
For more info on the crumb topping, click here: Basic Streusel Recipe.