Rhubarb Crisp
Sharp rhubarb under a buttery oat crumble, the fastest use for a June glut.
🇨🇦Canada· Alberta
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 13 g
- carbs
- 48 g
- protein
- 4 g
- calories
- 320
Instructions
- 1
Toss the rhubarb with the sugar and cornstarch and put it in a buttered dish.
- 2
Rub the butter into the oats, flour, brown sugar and cinnamon until crumbly.
- 3
Scatter the topping over evenly.
- 4
Bake at 180C for 40 minutes until browned and bubbling.
- 5
Let it stand 15 minutes; the juices thicken as it cools.
Chef's tips
Rhubarb is very wet — the cornstarch keeps the topping from sinking into juice.
Ingredient substitutions
- rhubarb → rhubarb and saskatoons together
Storage
3 days covered in the fridge.
Common mistakes to avoid
- •Not enough sugar for very sharp early rhubarb
Serving suggestions
Ice cream or cold cream
Cooked Rhubarb Crisp?
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