Description
A bright, tart rhubarb crisp topped with a crunchy oat streusel, baked until bubbly and golden.
Ingredients
- Rhubarb (600 g / 1 lb 5 oz, about 6–7 stalks)
- Granulated sugar (120 g / 2/3 cup)
- Light brown sugar (80 g / 1/3 cup packed)
- Lemon juice (15 ml / 1 tbsp)
- Cornstarch (15 g / 1 tbsp)
- Salt (pinch)
- Rolled oats (150 g / 1 1/2 cups)
- All-purpose flour (100 g / 3/4 cup + 2 tbsp)
- Unsalted butter, cold (115 g / 1/2 cup or 8 tbsp)
- Ground cinnamon (1 tsp / 2.5 g)
- Vanilla extract (5 ml / 1 tsp)
Instructions
- Preheat the oven to 190°C (375°F). Trim and slice rhubarb into 1–2 cm pieces. In a bowl, toss rhubarb with granulated sugar, lemon juice, cornstarch, and salt until coated.
- Spread the coated rhubarb evenly in a 9 x 9-inch (23 x 23 cm) baking dish, pressing gently.
- Combine rolled oats, all-purpose flour, light brown sugar, ground cinnamon, and salt in a bowl. Cut in cold butter with a pastry cutter until pea-sized clumps form.
- Scatter the streusel evenly over the fruit. Bake in the preheated oven for 35–40 minutes until golden brown.
- Cool on a wire rack for 15 minutes before serving warm with vanilla ice cream.
Notes
For a dairy-free option, substitute coconut oil for butter. This recipe can be made ahead and baked from cold; just increase bake time by 5–7 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous piece
- Calories: 340
- Sugar: 28g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg