Rhubarb Crisp
Ingredients:
For the Filling:
4 cups rhubarb, chopped (fresh or frozen)
1 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
For the Topping:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Filling:
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Mix until the rhubarb is evenly coated. Pour the filling into a greased 9×13-inch baking dish.
Make the Topping:
In another bowl, combine the rolled oats, flour, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture is crumbly.
Assemble the Crisp:
Sprinkle the topping evenly over the rhubarb filling in the baking dish.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Cool and Serve:
Allow the rhubarb crisp to cool for about 10 minutes before serving. It can be enjoyed warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Servings: 8