Rhubarb Crisp
Easy dessert alert! This rhubarb crisp has a jammy filling, a buttery golden topping, and just the right balance of sweet and tart.
Servings: 9 servings
Ingredients
- 5 cups chopped rhubarb
- ¾ cup granulated sugar
- 2 tbsp + 1 tsp instant tapioca
- ⅓ cup fresh orange juice
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- 1 ½ tsp ground cinnamon
- 8 tbsp (1 stick) unsalted butter
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set it aside.
- Mix the filling: In a large bowl, combine the rhubarb, white granulated sugar, instant tapioca, and orange juice. Stir to combine and pour into the prepared baking dish.5 cups chopped rhubarb, ¾ cup granulated sugar, 2 tbsp + 1 tsp instant tapioca, ⅓ cup fresh orange juice
- Make the streusel: In the same large bowl, combine the oats, flour, brown sugar, and cinnamon. Stir to combine and add the butter. Using your hands or a pastry cutter, rub the butter pieces into the mixture until it resembles coarse cornmeal with pieces of butter the size of a pea or smaller. Pour the streusel mixture over the rhubarb and spread it to an even layer.1 cup old-fashioned oats, ¾ cup all-purpose flour, ½ cup light brown sugar, 1 ½ tsp ground cinnamon, 8 tbsp (1 stick) unsalted butter
- Bake in the preheated 350°F oven until bubbling throughout, 40-55 minutes. Remove from the oven and cool 10-15 minutes before serving.
Video
Nutrition
Serving: 1serving | Calories: 303kcal