Rhubarb Crisp with Brown Sugar Oat Topping
Makes 8 servings
Ingredients
Rubarb Crumble Filing
- 4 Cups (488 g) Rhubarb (Fresh or frozen, Chopped in 1 inch pieces)
- ½ Cup (100 g) Sugar
- 1 Tablespoon (1 Tablespoon) Lemon Juice
- 2 Tablespoons (2 Tablespoons) Cornstarch
- 1 Teaspoon (1 Teaspoon) Vanilla Extract
- ½ Teaspoon (½ Teaspoon) Cinnamon (ground)
- ½ Teaspoon (½ Teaspoon) Salt
- ¼ Teaspoon (¼ Teaspoon) nutmeg (ground)
Crumble Topping
- ⅓ Cup (41 ⅔ g) Flour, All Purpose
- ⅓ Cup (73 ⅓ g) Brown Sugar (Light)
- ⅔ Cup (54 g) rolled oats
- 6 Tablespoons (6 Tablespoons) Butter (chilled, cubed)
- ¼ Teaspoon (¼ Teaspoon) salt
Instructions
- Preheat oven to 375.
How to make rhubarb crumble
- Wash and chop the rhubarb into ½"-1" pieces. Do not include the leaves.4 Cups Rhubarb
- Place the rhubarb in a baking dish and toss with the flour, cornstarch, lemon juice, vanilla extract, cinamon, salt and nutmeg until coated.4 Cups Rhubarb, ½ Cup Sugar, 1 Tablespoon Lemon Juice, 2 Tablespoons Cornstarch, 1 Teaspoon Vanilla Extract, ½ Teaspoon Cinnamon, ½ Teaspoon Salt, ¼ Teaspoon nutmeg
- Allow the rhubarb to rest in the dish while you make the crumble topping.
Make the crumble topping
- Blend togetherthe crumble topping until the butter is crumbled together with the other crumble ingredients. The topping will resemble peas much like when you are making crisco pie crust.⅓ Cup Flour, All Purpose, ⅓ Cup Brown Sugar, ⅔ Cup rolled oats, 6 Tablespoons Butter, ¼ Teaspoon salt
- Crumble the topping over the rubbarb.
- Bake the rhubarb crumble for 45-55 minutes until the crumble topping is golden brown.
Notes
How do you reheat rhubarb crumble?
If you have any leftovers, reheat the dessert in the microwave in 15-second increments until heated through
Can this dessert be made ahead?
Make this dessert up to 24 hours ahead of baking it. Add an additional 10 minutes to the baking time when baking a cold dish.
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