Description
Grandma’s Rhubarb Crisp is a nostalgic dessert made with tart rhubarb and a buttery oat topping. It’s simple, comforting, and best served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Make Rhubarb Filling: In a mixing bowl, combine rhubarb, granulated sugar, 2 tablespoons flour, and vanilla extract. Spread evenly in prepared dish.
- Make Crisp Topping: In a separate bowl, mix oats, 1/2 cup flour, brown sugar, and cinnamon (if using). Cut in the butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Assemble & Bake: Sprinkle topping evenly over rhubarb mixture. Bake for 40–45 minutes, until topping is golden and filling is bubbly.
- Cool Slightly & Serve: Let cool 10–15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
You can substitute half the rhubarb with strawberries for a sweeter twist. Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 27g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb crisp, easy crisp recipe, rhubarb dessert, oatmeal topping