Rhubarb Crisp with Oat Crumble Topping
A sweet-tart rhubarb crisp with a buttery oat crumble topping, baked until golden and served warm with ice cream or whipped cream.
Servings: 8 servings
Ingredients
- 6 cups fresh rhubarb cut into 1/4" pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1-1/2 cup old fashioned oats/rolled oats
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup butter softened and cut into cubes
Instructions
- Preheat the oven to 375°F. Lightly grease a 10-inch ovenproof skillet and set aside.
- In a mixing bowl, combine rhubarb, granulated sugar, and cornstarch. Toss until the rhubarb is well coated, then spread evenly in the prepared skillet.
- In the same bowl, mix oats, brown sugar, and flour. Cut in the butter using a pastry blender or your fingertips until the mixture is crumbly and resembles coarse crumbs.
- Sprinkle the oat crumble topping evenly over the rhubarb filling.
- Bake for 35–40 minutes, or until the topping is golden brown and the edges are bubbling.
- Cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
As a note, a 9x9 square baking dish would also be fine.