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Rhubarb Crisp with Oatmeal

Irresistible Rhubarb Crisp with Oatmeal: Simply Delicious!

Celebrate spring with a homemade Rhubarb Crisp with Oatmeal, combining vibrant rhubarb and a crunchy oat topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 cups Rhubarb Fresh or thawed frozen rhubarb
  • 1 cup Sugar Adjust to taste
  • 2 tablespoons Corn Starch Essential for preventing a runny mixture
Topping
  • 1/2 cup Unsalted Butter Can substitute with coconut oil
  • 1 cup Brown Sugar Adds moisture and caramel flavor
  • 1 cup Oats Use gluten-free oats if sensitive to gluten
  • 1 cup Flour Consider gluten-free flour blend
  • 1/4 teaspoon Salt Enhances flavor balance

Equipment

  • mixing bowls
  • 9x13 inch baking dish
  • Oven
  • Baking Sheet

Method
 

Preparation
  1. Combine softened unsalted butter, brown sugar, oats, flour, and salt in a mixing bowl. Mix until crumbly.
  2. In another bowl, toss cut rhubarb with sugar and corn starch until well-coated. Let sit for a few minutes.
  3. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  4. Spread the rhubarb mixture evenly in the baking dish. Layer the oat topping generously over the rhubarb.
  5. Bake for 35-40 minutes until golden-brown, checking for bubbling filling.
  6. Let the crisp rest for at least 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Top with vanilla ice cream, whipped cream, or Greek yogurt for enhanced flavor.

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