Description
This rhubarb crisp features a tart rhubarb filling topped with a buttery, crunchy oat streusel that’s perfect for spring.
Ingredients
Scale
- 500 g (about 4 cups) rhubarb, chopped
- 100 g (1/2 cup) granulated sugar
- 80 g (1/3 cup) light brown sugar, packed
- 15 g (1 tbsp) cornstarch
- 1 tsp lemon zest
- 15 ml (1 tbsp) lemon juice
- 150 g (1 1/2 cups) rolled oats
- 120 g (1 cup) all-purpose flour
- 115 g (1/2 cup) cold unsalted butter, cut into cubes
- pinch of coarse salt
Instructions
- Preheat the oven to 190°C (375°F). Trim and chop rhubarb into 1–1.5 cm pieces. In a bowl, toss the rhubarb with granulated sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt. Let sit 5 minutes.
- Combine rolled oats, all-purpose flour, light brown sugar, and a pinch of coarse salt in a separate bowl. Add cold unsalted butter and cut into the mix until clumps form.
- Scatter the coated rhubarb into a 9 x 13-inch baking dish. Sprinkle the oat topping over the fruit, pressing lightly.
- Bake for 35-40 minutes until the topping is golden brown and the filling is bubbly.
- Remove from oven and let rest for 15-20 minutes before serving.
Notes
For a strawberry-rhubarb variation, replace 100 g of rhubarb with chopped strawberries. To make gluten-free, substitute with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous slice
- Calories: 320 kcal
- Sugar: 27g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg