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Buttery Rhubarb Crisp with Jammy Tart Filling

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A cozy, buttery rhubarb crisp with a jammy tart filling and golden oat topping. This rustic dessert is easy to make and perfect served warm with vanilla ice cream.

Ingredients

  • 4 cups rhubarb, chopped
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch (or flour)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted or cut into small pieces
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a large bowl, toss chopped rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until coated.
  3. Spread rhubarb mixture evenly in the prepared baking dish.
  4. In a separate bowl, combine oats, flour, brown sugar, and salt. Add butter and mix until crumbly.
  5. Sprinkle the topping evenly over the rhubarb mixture and gently press down.
  6. Bake for 40–45 minutes, or until topping is golden and filling is bubbling.
  7. Let cool slightly before serving to allow filling to thicken.

Notes

  • Add strawberries or raspberries for a sweeter variation.
  • Include chopped nuts like pecans or almonds for crunch.
  • Use oat flour and gluten-free oats for a gluten-free version.
  • Add cinnamon or ginger to the topping for extra warmth.
  • Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.

Nutrition

Find it online: https://cookedbymaya.com/buttery-rhubarb-crisp-with-jammy-tart-filling/