Description
Homemade rhubarb crisp brings sweet-tart magic to spring dessert tables with its irresistible crumble topping. Crisp layers of caramelized fruit and buttery oat streusel invite warm comfort and seasonal delight you’ll savor to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 ml) rhubarb, chopped
- 1 cup (240 ml) granulated sugar
- 1 1/4 cups (300 ml) light brown sugar, packed
- 1 1/4 cups (150 g) all-purpose flour
- 1 cup (90 g) oatmeal
Wet Ingredients:
- 1/2 cup (113 g) melted butter
- 1 cup (240 ml) cold water
- 1 teaspoon vanilla extract
Seasoning and Thickening Agents:
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
Instructions
- Prepare a 7×11-inch baking dish with a light coating of cooking spray or butter to prevent sticking.
- Combine flour, oats, cinnamon, brown sugar, and melted butter in a mixing bowl to create a crumbly base mixture.
- Carefully distribute and press half of the crumb mixture evenly across the bottom of the prepared baking dish, creating a solid foundation.
- Arrange freshly chopped rhubarb pieces in a uniform layer over the pressed crumb base.
- In a separate bowl, whisk together granulated sugar, cornstarch, and water to create a smooth sauce mixture.
- Heat the sugar mixture in the microwave, stirring periodically, until the sauce becomes translucent and thickens to a glossy consistency.
- Enhance the sauce with a splash of vanilla extract, stirring to incorporate the aromatic flavor.
- Gently pour the thickened sugar sauce over the rhubarb, ensuring even coverage across the entire dish.
- Sprinkle the remaining crumb mixture over the top, creating a delicate, textured topping.
- Position the baking dish in a preheated oven at 350°F (175°C) and bake for 30-40 minutes.
- Remove when the edges are bubbling and the topping has transformed into a golden-brown, crispy layer.
Notes
- Choose ripe, firm rhubarb stalks with vibrant red or pink color for the best flavor and texture.
- Adjust sugar levels based on rhubarb’s natural tartness, tasting the chopped stalks before mixing.
- For a gluten-free version, substitute regular flour with almond or oat flour in the crumb mixture.
- Enhance the dessert by adding strawberries or orange zest to complement the rhubarb’s tangy profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg