Rhubarb Crisp
This delicious and easy to make recipe is perfect for using fresh spring rhubarb. The sweet and tart flavors of the rhubarb, combined with the crispy and buttery topping, make for a truly irresistible dessert.
Equipment
- 9-inch square baking dish
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Pastry cutter or fork
- Aluminum foil
Ingredients
- 8 cups rhubarb - chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup old-fashioned oats
- 1/4 cup chopped walnuts
- 1/2 cup cold butter - cut into small cubes
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, lemon juice, and ground cinnamon. Mix together until the rhubarb is evenly coated.
- In a separate mixing bowl, mix together the flour, brown sugar, oats, and chopped walnuts. Add in the cold butter cubes and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a 9-inch square baking dish, spread the rhubarb mixture evenly.
- Sprinkle the topping mixture over the rhubarb.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the aluminum foil and bake for an additional 15 minutes, or until the topping is golden brown and the rhubarb is bubbly.
- Let the rhubarb crisp cool for 10 minutes before serving.
Notes
You can use frozen rhubarb for this recipe, just make sure to thaw it and drain any excess liquid before using.
Serve this rhubarb crisp with a scoop of vanilla ice cream for a delicious and indulgent dessert.
Nutrition
Calories: 278kcal
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