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Easy Tangy Rhubarb Crisp with Oats

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A simple and quick summer dessert featuring tangy rhubarb filling topped with a crunchy oat crust, perfect for warm-weather gatherings.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 450g)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch (16g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger (optional)
  • 1 cup old-fashioned rolled oats (90g)
  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted (113g)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, toss the chopped rhubarb with sugar, cornstarch, vanilla extract, and ground ginger until evenly coated.
  3. Transfer the rhubarb mixture to a 9×9-inch baking dish and spread evenly.
  4. In a separate bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add melted butter to the oat mixture and mix until crumbly but holds together when pressed.
  6. Sprinkle the oat topping evenly over the rhubarb filling without pressing down.
  7. Bake uncovered for 40-45 minutes until the filling is bubbly and the topping is golden brown. Tent with foil if edges brown too fast.
  8. Remove from oven and let cool for at least 15 minutes before serving.

Notes

Keep butter cold until ready to melt to prevent greasy topping. Use old-fashioned rolled oats for best texture. Adjust sugar to taste depending on rhubarb tartness. Tent with foil if topping browns too quickly. Let crisp rest after baking to thicken filling.

Nutrition

Keywords: rhubarb crisp, oat topping, summer dessert, easy dessert, tangy rhubarb, quick crisp, no-fuss dessert

Find it online: https://gleefulfork.com/easy-tangy-rhubarb-crisp-with-oats-recipe-perfect-for-summer-dessert/