introduction
This rhubarb crisp is simple and warm. It uses frozen rhubarb and a crunchy oat topping. If you like easy home-style dishes, try the garlic parmesan chicken meatloaves for another easy recipe idea.
why make this recipe
This recipe is quick and uses few ingredients. It tastes sweet and tart. You can make it any time with frozen rhubarb. It is good for family dinners and small gatherings.
how to make Best Homemade Rhubarb Crisp
Follow the steps below. The recipe is easy and works well every time.
Ingredients :
4 cups frozen rhubarb, 1 cup sugar, 1 tablespoon cornstarch, 1 cup rolled oats, 1 cup all-purpose flour, 1 teaspoon cinnamon, 1/2 cup butter, melted, 1/2 cup brown sugar
Directions :
Preheat the oven to 350°F (175°C). In a large bowl, combine the rhubarb, sugar, and cornstarch. Mix well and pour into a greased baking dish. In another bowl, mix the oats, flour, cinnamon, brown sugar, and melted butter until crumbly. Sprinkle the oat mixture over the rhubarb filling. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbly. Serve warm, possibly with vanilla ice cream.
how to serve Best Homemade Rhubarb Crisp
Serve the crisp warm from the oven. Add a scoop of vanilla ice cream or a spoon of whipped cream. You can also serve it with plain yogurt for a lighter option.
how to store Best Homemade Rhubarb Crisp
Let the crisp cool before covering. Store in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) until warm. To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Best Homemade Rhubarb Crisp
- Use frozen rhubarb straight from the bag. No need to thaw fully.
- Mix the cornstarch well so the filling thickens as it bakes.
- Press the butter into the oat mix with your fingers for a crumbly topping.
- If your rhubarb is very tart, add a bit more sugar to the filling.
- Bake until the filling bubbles at the edges to be sure it is done.
variation (if any)
- Add 1 cup chopped strawberries to the rhubarb for a strawberry-rhubarb crisp.
- Stir in 1 teaspoon lemon zest to the filling for a bright flavor.
- Mix 1/2 cup chopped nuts (walnuts or pecans) into the topping for extra crunch.
FAQs
Q: Can I use fresh rhubarb instead of frozen?
A: Yes. Chop fresh rhubarb and use the same amount. You may need a little extra sugar if the fresh rhubarb is tart.
Q: Can I make the topping ahead of time?
A: Yes. Keep the dry topping in the fridge for a day or two, then add melted butter before using.
Q: Is this recipe gluten-free?
A: Not as written. To make it gluten-free, use gluten-free oats and a gluten-free flour blend.
Q: Can I reduce the sugar?
A: You can reduce sugar but the filling may be more tart. Taste the rhubarb and adjust the sugar to your liking.
Best Homemade Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and warm rhubarb crisp made with frozen rhubarb and a crunchy oat topping.
Ingredients
- 4 cups frozen rhubarb
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the rhubarb, sugar, and cornstarch in a large bowl.
- Mix well and pour into a greased baking dish.
- In another bowl, mix the oats, flour, cinnamon, brown sugar, and melted butter until crumbly.
- Sprinkle the oat mixture over the rhubarb filling.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbly.
- Serve warm, possibly with vanilla ice cream.
Notes
Let the crisp cool before covering. Store in the fridge for up to 3 days. Reheat in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
