BEST RECIPE For Rhubarb Crisp Sweet Tart & Buttery

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BEST RECIPE For Rhubarb Crisp Sweet Tart & Buttery

Why You’ll Love This Recipe


This Rhubarb Crisp is a perfect balance of sweet, tart, and buttery flavors that capture the essence of spring. The tender rhubarb filling bursts with tangy freshness, while the crumbly, buttery topping adds a delightful crunch. It’s easy to prepare, requires minimal ingredients, and bakes into a warm, comforting dessert that’s perfect for family gatherings or cozy nights in. Served with ice cream or whipped cream, it’s a classic treat everyone will love.

Ingredients


Filling:

  • 4 cups chopped fresh rhubarb
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour

Topping:

  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ½ cup cold unsalted butter, cubed

Directions

  1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
  2. In a large bowl, mix chopped rhubarb, sugar, and 2 tablespoons flour until rhubarb is evenly coated. Spread this mixture evenly in the prepared dish.
  3. In another bowl, combine oats, ½ cup flour, brown sugar, and cinnamon.
  4. Add cold butter cubes and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
  5. Sprinkle topping evenly over rhubarb mixture.
  6. Bake for 35–40 minutes until topping is golden brown and filling is bubbly.
  7. Let cool slightly before serving.

Servings and Timing

  • Serves 6–8
  • Prep time: 15 minutes
  • Bake time: 35–40 minutes
  • Total time: 55 minutes

Variations

  • Add chopped strawberries or raspberries for a mixed berry twist.
  • Swap half the rhubarb for diced apples for a sweeter flavor.
  • Sprinkle chopped nuts like walnuts or pecans into the topping for extra crunch.
  • Use maple syrup instead of sugar for a richer, deeper sweetness.

Storage and Reheating

  • Store leftovers covered in the refrigerator for up to 3 days.
  • Reheat individual portions in the microwave for 30 seconds or until warm.
  • For best texture, reheat in a 350°F (175°C) oven for 10 minutes to crisp the topping.
  • Not recommended for freezing as the texture may change.

FAQs


Can I use frozen rhubarb?
Yes, thaw and drain excess liquid before using to avoid a watery filling.

Is this recipe gluten-free?
No, it contains all-purpose flour and oats. Substitute with gluten-free flour and oats if needed.

Can I make this vegan?
Replace butter with vegan margarine or coconut oil to make it vegan-friendly.

Can I prepare this ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.

Conclusion


This Rhubarb Crisp recipe is a deliciously simple way to enjoy the bright, tangy flavor of rhubarb with a buttery, crunchy topping. It’s perfect for spring and summer desserts, easy to customize, and guaranteed to be a crowd-pleaser. Serve warm with ice cream or cream for a classic comfort treat.

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