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Close up of a small dish of Rhubarb Crisp with Oatmeal Streusel topped with ice cream.
5 from 6 votes
Created by: Stefanie

Rhubarb Crisp with Oatmeal Streusel


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
12
Rhubarb crisp with oatmeal is an easy dessert that everyone loves! It's also a delicious way to use up extra rhubarb during the late spring and early summer. Happy baking! 
12

Ingredients

Filling Ingredients:

  • 4 cups rhubarb cut into bite sized pieces
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice or water
  • 2 tablespoon cornstarch

Topping Ingredients:

  • ⅔ cup all-purpose flour
  • ⅔ cup rolled oats
  • ⅔ cup light brown sugar packed
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup unsalted butter cold

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl, combine the rhubarb, sugar, and vanilla extract. Stir until combined evenly.
  • Dissolve the cornstarch by stirring into the lemon juice and pour over fruit mixture. Toss to combine.
  • Spread the fruit mixture evenly into a 9x13 baking dish.
  • Prepare the topping by combining flour, oats, brown sugar, cinnamon, and a pinch of salt in a medium mixing bowl. Cut cold butter into flour/sugar mixture using a pastry blender until the mixture clumps together into small crumbly pieces.
  • Spread the streusel topping over the rhubarb mixture in the baking dish.
  • Bake for about 45 minutes or until the filling is bubbly and the crisp topping is golden brown.

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Notes

Storage: 
Refrigerate for up to 4 days or freeze for 2 months. 
Notes: 
No need to be concerned if your rhubarb stalks aren't the same color as the ones in this recipe. Rhubarb comes in various colors, ranging from green to different shades of red, depending on the variety. The color of the stalk doesn't reflect its ripeness.
Rhubarb has a naturally tart flavor with a hint of sweetness, which is why most recipes, including ours, add sugar to balance out the tartness of the dish.
Before you start cooking, wash the rhubarb stalks and cut off the ends. Remember, the leaves of the rhubarb plant are poisonous and should not be eaten.

Nutrition

Calories: 236kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 7mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

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