Rhubarb Crisp
When rhubarb season is in full swing, this rhubarb crisp is a great way to enjoy the tart flavor of this fruit.
Servings: 12
Calories: 236kcal
Ingredients
Filling
- 4 cups rhubarb, cut into bite-size pieces
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, or water
- 2 tablespoons cornstarch
Crisp Topping
- ⅔ cup all-purpose flour
- ⅔ cup rolled oats
- ⅔ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ½ cup unsalted butter, cold
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- Combine rhubarb, sugar, and vanilla extract.
- Stir the cornstarch into the lemon juice until dissolved and pour over the fruit mixture. Toss to combine.
- Pour the fruit mixture into the prepared baking dish in a single layer.
- Prepare the topping by combining flour, oats, brown sugar, cinnamon, and a pinch of salt in a medium mixing bowl. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small, pea-size pieces.
- Spread the topping over the rhubarb mixture in the baking dish.
- Bake for about 45 minutes or until the filling is bubbly and the topping is golden brown.
Notes
- Rhubarb is tart and just slightly sweet, but the granulated sugar is enough to create a perfect balance in this dessert.
- You can throw together the topping the night before and store it in the fridge until you are ready to assemble this fruit crisp.
- Rhubarb does need to be peeled or prepared beyond rinsing and cutting off the ends of the stalks. Do not consume any rhubarb leaves as they are toxic.
Nutrition
Calories: 236kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 10mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg