This rhubarb crisp is a delicious dessert with a crunchy oat topping and a sweet and tangy filling. This crisp was an early summer staple in my family growing up. It's an easy, delicious way to use up a surplus of rhubarb!
Ingredients
- fresh rhubarb: 3 cups (diced)
- white sugar: 0.5 cup
- all-purpose flour: 1 Tbsp
- water: 1 Tbsp
- ground cinnamon: 1 tsp
- ground allspice: 1 tsp (optional)
- rolled oats: 1 cup
- brown sugar (packed): 1 cup
- all-purpose flour: 0.5 cup
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
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Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside. Dotdash Meredith Food Studios
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Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly. Dotdash Meredith Food Studios
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Press about 1/2 of the oat topping into the bottom of the prepared baking dish. Dotdash Meredith Food Studios
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Top with rhubarb mixture; cover with remaining topping. Dotdash Meredith Food Studios
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Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes. Dotdash Meredith Food Studios
