Description
Classic Rhubarb Crisp is a nostalgic dessert that combines tart rhubarb with a sweet, crunchy topping. This delightful dish is perfect for summer gatherings or cozy evenings at home. Topped with a scoop of vanilla ice cream, each bite offers a burst of flavor and warmth, reminiscent of family memories and laughter. Easy to make and visually stunning, this crisp will quickly become a favorite in your kitchen.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar (adjust to taste)
- 1 cup all-purpose flour
- 1 cup rolled oats (preferably old-fashioned)
- 1/2 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
- Rinse and chop rhubarb into bite-sized pieces. Toss in a bowl with sugar and set aside to macerate.
- In another bowl, combine flour, oats, sugar, cinnamon, and cold butter. Mix until crumbly using fingers or a pastry cutter.
- Spread the macerated rhubarb evenly in the baking dish and sprinkle the crisp topping generously over it.
- Bake for 40-45 minutes until bubbly and golden brown on top. Allow to cool slightly before serving warm with ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (about 150g)
- Calories: 230
- Sugar: 15g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg