Rhubarb Crisp
Sweetly tart and tender rhubarb is baked to perfection under a crisp topping of brown sugar and oats in this easy Rhubarb Crisp.
Servings: 8
Calories: 343kcal
Ingredients
- 6 cups rhubarb cut into 1-inch pieces, about 2 pounds
- 2 tablespoons orange or lemon juice
- ¾ cup light brown sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
Crisp Topping Ingredients
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup, plus 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F. Grease an 8 or 9-inch baking dish (about 2-2½ quart size) with butter. Combine the rhubarb, lemon juice, sugar, cornstarch, and salt in a medium bowl. Stir to coat, then set aside.
- In another bowl, stir together the oats, flour, brown sugar, cinnamon, and butter. Pour the fruit into the greased pan, then sprinkle the oat mixture on top of the fruit.
- Bake for 28-30 minutes, until the crust has browned and the fruit mixture is bubbling. Let cool for 10 minutes before serving warm, topped with vanilla ice cream or whipped cream.
Nutrition
Calories: 343kcal | Carbohydrates: 56g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 183mg | Potassium: 359mg | Fiber: 3g | Sugar: 35g | Vitamin A: 472IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 1mg