Easy Rhubarb Crisp Dessert (Print Version)
# Ingredients:
→ Rhubarb Filling
01 -
2 pounds sliced rhubarb, fresh or frozen
02 -
¼ cup cornstarch
03 -
¾ cup sugar
04 -
½ teaspoon ground cinnamon
→ Crumble Topping
05 -
1 cup oats
06 -
½ cup flour
07 -
½ cup sugar
08 -
½ teaspoon ground cinnamon
09 -
1 pinch salt
10 -
1 stick cold butter, cubed (8 tablespoons or ½ cup)
# Instructions:
01 -
Preheat the oven to 400°F. Lightly butter a 2-quart casserole dish.
02 -
In a large bowl, combine all rhubarb filling ingredients. Evenly spread the mixture in the prepared casserole dish.
03 -
In a large bowl, mix oats, flour, sugar, cinnamon, and salt. Cut in the cold butter until the mixture forms crumbs.
04 -
Scatter the crumble topping evenly over the rhubarb filling. Bake in the oven for about 35 minutes, or until the topping is golden and the filling is bubbly. Let rest on the counter for 10 minutes before serving.
# Notes:
01 -
If using frozen rhubarb, measure it while frozen, then thaw completely and drain carefully without squeezing. Add an extra tablespoon of cornstarch if the rhubarb feels very wet.
02 -
Quick oats are preferred for a finer texture, but old-fashioned oats can also be used after pulsing a few times in a food processor.
03 -
Ensure the butter is fridge-cold for the crumble topping. If substituting margarine, only use stick margarine for optimal results.
04 -
Allowing the crisp to rest for 10 minutes after baking helps the filling thicken properly.