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Classic rhubarb crisp served with vanilla ice cream and fresh rhubarb slices on top.
Alyssa

Classic Rhubarb Crisp

Tart spring rhubarb and a buttery oat streusel is a match made in heaven.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 369
Ingredients Method Notes

Ingredients
  

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 pounds fresh rhubarb, cut into 1-inch pieces
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 12 tablespoons unsalted butter, melted and cooled
  • Vanilla ice cream or whipped cream (for serving)

Method
 

  1. Preheat the oven to 375°F and prepare the baking dish with melted butter.
  2. Mix sugar and cornstarch in a bowl, then add rhubarb and lemon juice, and transfer to the baking dish.
  3. Combine oats, flour, brown sugar, salt, and cinnamon in a bowl, then add melted butter and mix. Scatter on the rhubarb.
  4. Bake for 35-45 minutes, allow to cool, and serve with ice cream or whipped cream.

Notes

Best served warm with a scoop of ice cream or whipped cream.