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Easy Rhubarb Crisp

Delicious Easy Rhubarb Crisp for a Perfect Spring Treat

Make this Easy Rhubarb Crisp for a delightful combination of sweet-tart rhubarb and crunchy topping, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Fresh Rhubarb Discard leaves as they are toxic.
  • 1 cup Sugar Swap with a non-caloric sweetener for a lower-sugar alternative.
  • 2 tablespoons All-Purpose Flour Gluten-free flour works as a substitute.
For the Topping
  • 1/2 cup Cold Butter Use margarine for a dairy-free version.
  • 1 cup Oats Opt for gluten-free oats if necessary.
  • 1 teaspoon Cinnamon Replace with nutmeg for a lovely twist.

Equipment

  • mixing bowl
  • Baking dish
  • Pastry Cutter

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a medium mixing bowl, combine chopped fresh rhubarb with sugar and flour; toss until coated.
  3. Transfer the mixture into a greased 8×8-inch baking dish.
  4. In a separate bowl, mix oats, flour, sugar, and cinnamon; cut in cold butter until crumbly.
  5. Sprinkle the crumbly topping over the rhubarb layer.
  6. Bake uncovered for 35–40 minutes until edges bubble and topping is golden brown.
  7. Let it cool for 15–20 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Serve warm with ice cream or whipped cream. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

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