Sweet and Tangy Easy Rhubarb Crisp for Cozy Nights

Easy Rhubarb Crisp is a delightful dessert that captures the essence of spring with its tangy rhubarb flavor and crunchy topping.

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Prep Time 15

Cook Time 40

Cooling Time 20

Total Time 1 15

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

4 cups Fresh Rhubarb Discard leaves, as they are toxic.
1 cup Sugar Adjust based on taste.
2 tablespoons Cornstarch Can substitute with all-purpose flour.

Topping

1 cup Rolled Oats Gluten-free options available.
1/2 cup Butter Use cold for best texture.
1/2 cup Brown Sugar Light or dark brown sugar can be used.
1 cup All-Purpose Flour Whole wheat flour can also be used.

Equipment

8x8 inch baking dish

Method

Preparation

Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish.
Combine chopped rhubarb, sugar, and cornstarch in a mixing bowl and spread evenly in the baking dish.
Mix oats, brown sugar, flour, and cold butter in a separate bowl until crumbly.
Sprinkle the topping over the rhubarb mixture, ensuring coverage.
Bake uncovered for 35-40 minutes until the topping is golden brown and filling bubbles.
If the topping browns too quickly, cover loosely with aluminum foil for the last 10 minutes.
Allow to cool for 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can also be frozen for up to 3 months before baking.

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