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Buttery Rhubarb Crisp

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Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 people

Ingredients
  

For the Rhubarb Filling:

  • 4 cups rhubarb chopped into 1/2-inch pieces (fresh or frozen, thawed and drained)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

For the Buttery Crisp Topping:

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into small cubes

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
  • Make the filling. Toss chopped rhubarb with sugar, cornstarch, vanilla, and lemon juice. Spread evenly in the baking dish.
  • Make the topping. In a bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use your fingers (or a pastry cutter) to work the butter in until the mixture looks like coarse, clumpy crumbs.
  • Spread the topping evenly over the rhubarb filling. Don't press it down — loose crumbs crisp up better.
  • Bake for 35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  • Rest for 10 minutes before serving. This helps the filling thicken up slightly.
  • Serve warm with vanilla ice cream or whipped cream.