Description
The quintessential spring and summer dessert. Celebrating the bold, tart flavor of fresh rhubarb under a golden, buttery oat crumble, this rustic treat uses a high-heat baking method and cornstarch thickener to achieve a perfectly jammy fruit base.
Ingredients
The Tart Rhubarb Filling
- 2 lbs rhubarb, sliced (1/2-inch pieces)
- 3/4 cup sugar, 1/4 cup cornstarch
- 1/2 tsp ground cinnamon
The Buttery Oat Topping
- 1/2 cup cold unsalted butter, cubed
- 1 cup rolled oats, 1/2 cup flour
- 1/2 cup sugar, 1/2 tsp cinnamon, pinch of salt
Instructions
Prep: Preheat oven to 400°F. Butter a 2-quart dish.
Filling: Toss rhubarb with sugar, cornstarch, and cinnamon. Spread into dish.
Topping: Combine oats, flour, sugar, cinnamon, and salt. Cut in cold butter until coarse crumbs form.
Assemble: Scatter topping over rhubarb.
Bake: Bake 35 mins until juices are thick and bubbly and topping is golden brown. Rest 10 mins.
Notes
The ‘Frozen’ Factor: Use frozen rhubarb without thawing to prevent a watery crisp; add 5–10 mins to bake time.
Cold Butter is Crucial: Cold butter creates steam pockets for a light, crispy texture; soft butter makes it greasy.
Safety First: Discard rhubarb leaves immediately; they contain toxic oxalic acid and are unsafe to eat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert / Fruit Crisp
- Method: Toss-and-Bake
- Cuisine: American Rustic
Nutrition
- Serving Size: 1 Generous Scoop
- Calories: 310
- Sugar: 32
- Sodium: 45
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.4
- Carbohydrates: 51
- Fiber: 3
- Protein: 3
- Cholesterol: 30
Keywords: easy rhubarb crisp, simple rhubarb dessert, oat crumble topping, spring fruit desserts, tart rhubarb recipes