Description
A delicious tart-sweet rhubarb dessert with a warm, crunchy oat topping.
Ingredients
Scale
- 600 g (1.3 lb) rhubarb, sliced
- 150 g (3/4 cup) granulated sugar
- 75 g (1/3 cup packed) brown sugar
- 16 g (2 tbsp) cornstarch
- 15 ml (1 tbsp) lemon juice
- a pinch of salt
- 175 g (1 3/4 cups) rolled oats
- 90 g (3/4 cup) all-purpose flour
- 113 g (1/2 cup / 1 stick) cold unsalted butter
- 1/2 tsp ground cinnamon
- a pinch of nutmeg
- 50 g (1/3 cup) chopped nuts (optional)
Instructions
- Preheat the oven to 180°C (350°F). Trim and slice the rhubarb into 1–1.5 cm pieces. Toss with granulated sugar, cornstarch, lemon juice, and a pinch of salt.
- Combine oats, flour, brown sugar, cinnamon, and nuts in a bowl. Cut in cold butter until resembling coarse crumbs.
- Spread the rhubarb filling in a baking dish and sprinkle the topping over evenly.
- Bake for 35–40 minutes until golden and bubbly.
- Let the crisp rest for 15 minutes before serving.
Notes
Serve warm with vanilla ice cream or crème fraîche. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg