Description
This easy rhubarb crisp is a delightful spring dessert that combines tart rhubarb with a sweet, buttery crumble topping. Perfect for sharing with family and friends!
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chopped rhubarb, granulated sugar, flour, and vanilla extract. Mix well and set aside.
- In another bowl, combine rolled oats, flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
- Spread the rhubarb mixture evenly in a greased 9×13 inch baking dish.
- Sprinkle the crumble topping over the rhubarb mixture.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
- Allow to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream!
Notes
- For a sweeter rhubarb crisp, feel free to add more sugar to the rhubarb mixture.
- This crisp can be made ahead of time and reheated before serving.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 5
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 15
Keywords: easy rhubarb recipes for spring baking, rhubarb crisp, spring desserts, baking with rhubarb, easy dessert recipes