Description
This Classic Rhubarb Crisp is a delightful dessert featuring tart fresh rhubarb topped with a buttery, crunchy oat and brown sugar crumble. Perfectly baked to a golden brown, it’s a comforting treat that combines juicy fruit with a crisp, sweet topping, ideal for serving warm with ice cream or on its own.
Ingredients
Scale
For the Rhubarb Filling
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
For the Crisp Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ½ cup cold butter, cubed
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and grease a baking dish to ensure the crisp does not stick during baking.
- Prepare Rhubarb Filling: In a mixing bowl, combine the chopped rhubarb with granulated sugar and 2 tablespoons of all-purpose flour. Toss together until the rhubarb is evenly coated, which will help thicken the juices during baking.
- Make the Crisp Topping: In another bowl, mix rolled oats, 1 cup of all-purpose flour, brown sugar, and cold cubed butter. Use your fingers or a pastry cutter to blend these ingredients until the mixture resembles coarse crumbs, which will create the signature crunchy topping.
- Assemble the Crisp: Spread the rhubarb mixture evenly in the greased baking dish. Sprinkle the oat and butter crumble mixture evenly over the rhubarb layer, covering it completely.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges, indicating that it’s fully cooked.
- Cool and Serve: Remove from the oven and allow the crisp to cool slightly before serving. Enjoy it warm, optionally with a scoop of ice cream for an extra indulgent touch.
Notes
- Fresh rhubarb is preferred for the best flavor and texture, but frozen rhubarb can be used if thawed and drained well.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
- Adjust sugar quantities to balance the tartness of the rhubarb according to taste.
- Cold butter is essential for creating a crumbly topping texture; avoid melting the butter before mixing.
- This crisp can be stored in the refrigerator for up to 3 days and reheated before serving.
