Rhubarb Crisp
- Level: Easy
- Yield: 6 to 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 388
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 39
- Protein
- 4
- Cholesterol
- 39
- Sodium
- 46
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
Ingredients
Filling:
Unsalted butter, for buttering the baking dish
4 cups 1/2-pieces rhubarb
3/4 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 lemon, juiced
Pinch kosher salt
Crisp Topping:
1 cup all-purpose flour
1 cup brown sugar (light or dark)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup rolled oats
Pinch kosher salt
Ice cream for serving, optional
Directions
- For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
- Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
- For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.