Rhubarb Crisp
Ingredients:
4 cups rhubarb, chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Crumble Topping:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
In a mixing bowl, toss rhubarb with sugar, cornstarch, vanilla, and lemon juice. Pour into prepared dish.
In another bowl, combine flour, oats, brown sugar, and cinnamon. Add softened butter and mix until crumbly.
Sprinkle the crumble topping evenly over the rhubarb mixture.
Bake for 35-40 minutes or until topping is golden brown and filling is bubbling.
Let cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 280 kcal | Servings: 6
Tips:
Use cold butter and cut it into the topping for a crumblier texture.
Add a handful of chopped strawberries for a sweet-tart twist.
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