Easy Rhubarb Crisp Recipe
Servings: 8
Calories: 285kcal
This easy Rhubarb Crisp recipe has the perfect balance of tart and sweet, with a crumbly oat topping and juicy rhubarb filling for a delicious spring dessert.
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Ingredients
Rhubarb Filling
- 7-8 cups fresh rhubarb chopped
- 1/2 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1 tablespoon minute tapioca
Crumb Topping
- 1/2 cup all purpose flour
- 1/2 cup large flaked oats (old-fashioned oats)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter room temperature
- pinch salt
Instructions
- Preheat the oven to 375ºF.
Prepared the rhubarb filling
- Wash rhubarb, remove leaves and trim the ends. Chop into 1/2 inch pieces.
- Place rhubarb in a large bowl, add the maple syrup, cinnamon. Toss together.
- Sprinkle rhubarb mixture with minute tapioca, and toss to combine.
- Spread into an 8x8 baking pan.
Prepare the crumb topping
- In a medium sized bowl blend the flour, oats, brown sugar, salt and cinnamon.
- Cut in the butter using a pastry blender or fork until the mixture is coarse crumbs.
- Sprinkle the crumb mixture evenly over the rhubarb.
- Bake for 45-50 minutes. The top should be golden brown and the fruit bubbling.
- Serve warm with vanilla ice cream or whipped cream.
Nutrition
Calories: 285kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 403mg | Fiber: 3g | Sugar: 27g | Vitamin A: 465IU | Vitamin C: 9mg | Calcium: 137mg | Iron: 1mg