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Rhubarb Crisp

Kimberly Killebrew
This wonderfully sweet and tangy rhubarb dessert is baked with a crumbly, crunchy topping featuring oats, brown sugar, butter, ground almonds and cinnamon for a truly unforgettable treat!
Print Recipe
4.99 from 72 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, British, Canadian
Servings 6
Calories 522 kcal

Ingredients
 
 

  • 6 cups diced rhubarb , fresh or frozen (if frozen let thaw and drain first)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon quality pure vanilla extract
  • For the Topping:
  • 1/2 cup all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 cup packed brown sugar
  • 1/4 cup almond meal (highly recommended but if you don't have any simply omit it)
  • 1/2 cup unsalted butter , cubed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat to 350 F.   
    Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat and then spread the mixture out in a buttered 13x9 inch baking dish. 
  • In a large bowl add the flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter).  Sprinkle evenly over the rhubarb.
    Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling.  Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices. 
    Serve warm with a scoop of vanilla ice cream or homemade vanilla sauce.

Nutrition

Calories: 522kcal | Carbohydrates: 87g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 485mg | Fiber: 5g | Sugar: 59g | Vitamin A: 597IU | Vitamin C: 10mg | Calcium: 165mg | Iron: 2mg
Keyword Rhubarb Crisp
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