Rhubarb Crisp Recipe with Oatmeal Topping
An unbelievably easy and incredibly delicious rhubarb crisp recipe made with a lightly spiced oatmeal topping.
Servings: 8
Calories: 316kcal
Ingredients
For the filling:
- 5 cups chopped rhubarb
- ½ cup granulated sugar
- 2 tablespoon flour
- ½ tsp. salt
- 1 tsp. vanilla extract
For the oatmeal topping:
- 1 cup flour
- 1 cup quick cooking oats
- ½ cup old fashioned oats
- ¼ cup brown sugar
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat oven to 350 degrees. In a 9-inch cast iron skillet (or 9x9 inch square pan) toss the rhubarb with the sugar, 2 tablespoon flour, salt, and vanilla extract. Stir well to coat and set aside.
- In a medium bowl, whisk together the 1 cup flour, both oats, brown sugar, salt and cinnamon until combined. Pour in melted butter and mix well to combine. The topping will be crumbly and slightly wet.
- Sprinkle topping evenly over filling. Bake in preheated oven for 25 – 30 minutes, or until oatmeal topping is brown and juices are bubbling.
- Remove and let stand for 5 – 10 minutes before serving with vanilla ice cream or freshly whipped cream.
Notes
The crisp can be stored, covered tightly with foil, in the fridge and rewarmed in a 350 degree oven for 5 - 10 minutes before serving again.
Nutrition
Serving: 1g | Calories: 316kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 466mg | Potassium: 300mg | Fiber: 4g | Sugar: 20g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg