Rhubarb Crisp: a quick & easy seasonal dessert that's perfect for spring or summer! Soft, sweet, & fruity filling, under a buttery, crunchy crumb topping.
- 3 pounds rhubarb
- 3/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar, loosely packed
- 1/3 cup old-fashioned oats*
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- powdered sugar (optional garnish)
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Preheat the oven to 350 degrees F.
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Cut the rhubarb into 3/4-inch pieces and stir together with the sugar, cornstarch, and salt.
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Transfer the mixture to a 1.5-quart baking dish and top with the crumb topping.
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Bake for 1 hour 15 minutes, or until the rhubarb is soft and the juices are bubbling.
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Melt the butter in a small pot over low heat.
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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.