Rhubarb Crisp
Enjoy the sweet and tart flavor of rhubarb in a warm and comforting rhubarb crisp. It's perfect for spring gatherings!
Ingredients
For the Topping
- 1 cup all-purpose flour, (128 grams)
- 3/4 cup oats, quick or rolled
- 1 cup brown sugar, light, firmly packed
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
For the Filling
- 1 1/2 pounds rhubarb, about 4 to 5 cups sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F.
- Combine the flour, oats, brown sugar, cinnamon, and melted butter in a bowl; stir to form the crumbs.
- Pat half the crumb mixture into a lightly buttered 8 or 9-inch square baking pan.
- Cut the rhubarb into 1/4-inch slices and arrange it on the crust
- Combine the sugar and cornstarch in a saucepan and whisk to blend. Gradually add the water, stirring until smooth and well blended. Place the pan over medium low heat and cook, stirring constantly, until thickened. Add the vanilla and pour over the rhubarb.
- Top the rhubarb with the remaining crumbs.
- Bake the crisp for 35 to 40 minutes or until the rhubarb is tender.
Nutrition
Calories: 416kcalCarbohydrates: 75gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 105mgPotassium: 332mgFiber: 3gSugar: 53gVitamin A: 442IUVitamin C: 7mgCalcium: 109mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!