This rhubarb crisp is a delicious dessert, made with a rolled oats and butter and cinnamon topping. This crisp is unusual because it has a crumb bottom and top. If you prefer only the topping, feel free to cut the crumble ingredients by half and omit the bottom crust.
I've gotten many positive comments on this recipe. Many felt it was just right, and a few felt that it was too sweet. Feel free to cut the granulated sugar back to 3/4 cup if you want to taste the tartness of the rhubarb.
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups diced or sliced fresh rhubarb (about 1-inch pieces)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- Heat the oven to 350° F (180° C/Gas 4). Butter an 8-inch square baking dish.
- In mixing bowl, combine the brown sugar, flour, oats, melted butter, and cinnamon; mix together until crumbly. Press half of the brown sugar and oat mixture into the prepared baking dish. Top with the sliced or diced rhubarb.
- In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together, stirring, until thickened and clear. Pour the thickened syrup mixture over rhubarb in the baking dish.
- Top the rhubarb filling with remaining crumb mixture and bake in the preheated oven for 45 to 55 minutes or until the topping is browned and the filling is bubbling.
Tips and Variations
- Strawberry-Rhubarb Crisp - Add 1 cup of sliced strawberries to the rhubarb.
- Rhubarb-Apple Crisp - Add 1 cup of thinly sliced apples to the rhubarb.
- Replace the 1 cup of water with 1/2 cup of orange juice and 1/2 cup of water.
- If you have only 2 cups of diced rhubarb, supplement it with diced or sliced apples.
- The recipe is easily doubled for a 13-by-9-by-2-inch baking pan.
More Rhubarb Recipes: