Best Rhubarb Crisp with Golden Oat Streusel
This classic rhubarb crisp combines tart rhubarb with a sweet, buttery golden oat streusel topping for a delightful dessert that's both comforting and easy to make.
Equipment
- 9x13 inch baking dish
- large bowl
- medium bowl
- whisk
- pastry blender (optional)
Ingredients
For the filling
- 6 cups rhubarb chopped into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the streusel topping
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter cold and cubed
Instructions
For the filling
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and vanilla extract; mix well to ensure the rhubarb is evenly coated.
- Pour the rhubarb mixture into the prepared baking dish and spread it evenly.
For the streusel topping
- In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, and cinnamon.
- Add the cold, cubed butter to the dry ingredients and use your fingertips or a pastry blender to cut it in until the mixture forms coarse crumbs.
- Evenly sprinkle the streusel topping over the rhubarb filling in the baking dish.
Bake and serve
- Bake for 45-55 minutes, or until the rhubarb is tender and bubbly and the streusel is golden brown and crispy.
- Let the crisp cool for at least 15-20 minutes before serving warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For extra flavor, you can add a pinch of ground ginger or nutmeg to the rhubarb filling. If your rhubarb is very tart, you might want to add a tablespoon or two more of granulated sugar to the filling.