Rhubarb Crisp
Rhubarb Crisp: a quick & easy seasonal dessert that's perfect for spring or summer! Soft, sweet, & fruity filling, under a buttery, crunchy crumb topping.
Servings: 10
Calories: 277kcal
Ingredients
For the Rhubarb Filling
- 3 pounds rhubarb
- 3/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
For the Crumb Topping
- 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)
Instructions
To make the Rhubarb Filling
- 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.
To make the Crumb Topping
- 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.
Notes
*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.
Nutrition
Calories: 277kcal | Carbohydrates: 50g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 127mg | Potassium: 436mg | Fiber: 3g | Sugar: 27g | Vitamin A: 350IU | Vitamin C: 10.9mg | Calcium: 134mg | Iron: 1.4mg