Description
A warm, buttery oat topping complements the bright, tangy rhubarb in this rustic dessert.
Ingredients
Scale
- 5 cups rhubarb, trimmed and cut into 1/2-inch pieces (about 1.5 pounds)
- 3/4 to 1 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch (or 3 tablespoons all-purpose flour)
- 1 teaspoon lemon zest (or 1 tablespoon lemon juice)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 1/3 cup chopped nuts (walnuts or pecans) or seeds (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a similar-sized ovenproof pan.
- Combine rhubarb pieces, granulated sugar, cornstarch, lemon zest (or juice), cinnamon, and a pinch of salt in a large bowl. Toss until the rhubarb is evenly coated. Let sit for 5–10 minutes.
- Pour the rhubarb mixture into the prepared dish and spread it into an even layer.
- Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold, cubed butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in optional nuts or seeds, then sprinkle the topping evenly over the rhubarb.
- Bake for 35–45 minutes, or until the topping is golden and the filling is bubbling around the edges. If the topping browns too quickly, tent with foil.
- Remove from the oven and let cool for at least 15 minutes before serving.
Notes
For sweeter filling, consider adding chopped strawberries. Cold butter is essential for a flaky topping, and the crisp should be allowed to rest after baking to thicken the juices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg