Rhubarb Crisp is a simple and delicious dessert that perfectly combines the tangy flavors of fresh rhubarb with a crunchy topping. This treat is easy to prepare, making it ideal for both novice and experienced bakers.
The tartness of rhubarb balances beautifully with the sweetness of brown sugar and oats in the topping. You can enjoy it warm from the oven, and it pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a comforting dessert that brings nostalgia to any gathering!
Serving and Pairing Suggestions
Serve your Rhubarb Crisp warm or at room temperature. It tastes fantastic on its own, but you can elevate the experience by pairing it with a scoop of vanilla ice cream or homemade whipped cream for added creaminess. If you’re planning a meal, consider serving it with Fresh Berry Pavlova or Peach-Basil Margarita for a delightful finish.
Tips and Notes
- Use fresh rhubarb for the best flavor. Frozen rhubarb can work, but it may result in a softer texture.
- Adjust sweetness based on the tartness of your rhubarb. You can add more sugar if needed.
- Experiment with spices like cinnamon or nutmeg for extra warmth in the topping.
- Make it ahead by preparing the crisp topping separately. Assemble just before baking to retain its crunch.
Ready to create a comforting dessert that will impress your family and friends? This Rhubarb Crisp may soon become a staple in your baking repertoire!
Rhubarb Crisp
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.