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rhubarb crisp recipe

rhubarb crisp recipe
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Ingredients

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  • 6 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour (for the filling)
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (old-fashioned)
  • 1 cup brown sugar, packed
  • 3/4 cup all-purpose flour (for the topping)
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt

Instructions

  1. Start by preheating your oven to 375°F (190°C). Grease a 9×9 inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray to ensure the fruit doesn’t stick to the sides.
  2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, three tablespoons of flour, and the vanilla extract. Toss everything together until the rhubarb is evenly coated. Pour this mixture into your prepared baking dish and spread it out into an even layer.
  3. In a separate medium bowl, whisk together the rolled oats, brown sugar, 3/4 cup of flour, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter, a fork, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
  4. Sprinkle the oat topping evenly over the rhubarb filling in the baking dish. Place the dish in the center of the oven and bake for 35 to 40 minutes. The dessert is done when the topping is golden brown and the rhubarb juices are bubbling around the edges.
  5. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving. This allows the fruit juices to thicken slightly, making it easier to scoop and serve.

Find it online: https://www.pleasecook.com/desserts/rhubarb-crisp-recipe/