Description
Craving a dessert that’s the perfect blend of tart and sweet, with a crunchy topping to boot? Look no further than Rhubarb Crisp! This classic dessert showcases the tangy flavor of rhubarb, paired with a buttery, oat-filled crumble that’s both comforting and irresistible. Ideal for spring gatherings, family dinners, or a cozy night in, this crisp is as easy to make as it is delicious.
Ingredients
For the Rhubarb Filling
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Rhubarb (4 cups, chopped, fresh or frozen): Provides the tart, vibrant base that defines the crisp.
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Granulated Sugar (1 cup): Sweetens the rhubarb to balance its tartness.
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All-Purpose Flour (¼ cup): Thickens the filling to prevent it from being runny.
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Lemon Juice (1 tbsp): Enhances the tartness and brightens the flavor.
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Vanilla Extract (1 tsp): Adds a warm, sweet note to the filling.
For the Crumble Topping
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Rolled Oats (1 cup): Create a hearty, crunchy texture.
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All-Purpose Flour (½ cup): Helps form the crumble’s structure.
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Brown Sugar (½ cup, packed): Adds a caramel-like sweetness and crisp texture.
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Ground Cinnamon (½ tsp): Infuses the topping with warm, cozy flavor.
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Unsalted Butter (½ cup, melted): Binds the topping and adds rich, buttery flavor.
Substitutions and Variations
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Rhubarb: Combine with 1–2 cups strawberries, raspberries, or apples for a sweeter, mixed-fruit filling.
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Flour: Use cornstarch (2 tbsp) or arrowroot for the filling, or a gluten-free flour blend for the topping.
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Sugar: Reduce granulated sugar to ¾ cup for a tarter filling, or use coconut sugar for a different flavor.
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Butter: Swap for vegan butter or coconut oil for a dairy-free version.
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Oats: Use quick oats for a finer texture, or add ¼ cup chopped nuts (like pecans or almonds) for extra crunch.
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Gluten-Free: Use gluten-free oats and a gluten-free flour blend.
Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Grease an 8×8-inch baking dish with butter or non-stick spray.
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Prepare the Rhubarb Filling:
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In a large mixing bowl, combine 4 cups chopped rhubarb (fresh or frozen), 1 cup granulated sugar, ¼ cup all-purpose flour, 1 tbsp lemon juice, and 1 tsp vanilla extract.
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Stir until the rhubarb is evenly coated and the mixture is well combined.
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Transfer the rhubarb mixture to the greased baking dish, spreading it evenly.
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Make the Crumble Topping:
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In a separate medium bowl, mix 1 cup rolled oats, ½ cup all-purpose flour, ½ cup packed brown sugar, and ½ tsp ground cinnamon.
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Pour in ½ cup melted unsalted butter and stir until the mixture is crumbly and well combined, with small clumps forming.
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Assemble the Crisp:
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Sprinkle the crumble topping evenly over the rhubarb filling, covering it completely.
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Gently press down to ensure the topping adheres slightly.
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Bake:
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Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
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If the topping browns too quickly, cover loosely with foil during the last 10 minutes.
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Serve:
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Let the crisp cool for 5–10 minutes to allow the filling to set slightly.
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Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
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Cooking Tips
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Fresh vs. Frozen Rhubarb: Use fresh rhubarb for a firmer texture, or frozen (no need to thaw) for convenience; frozen may release more juice, so ensure flour is mixed well.
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Even Topping: Spread the crumble evenly to ensure every bite has crunch; avoid large clumps for consistent baking.
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Check Doneness: The filling should be bubbly and slightly thickened; a toothpick inserted into the topping should come out clean.
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Balance Tartness: Taste your rhubarb; if it’s very tart, add an extra ¼ cup sugar to the filling.