Description
A classic Rhubarb Crisp dessert featuring a tangy rhubarb filling topped with a crunchy oat, pecan, and brown sugar crumble baked to golden perfection. This easy-to-make crisp is perfect for showcasing fresh rhubarb in a comforting and delicious treat.
Ingredients
Scale
Filling
- 2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
- 1/4 cup white sugar
- 1 tablespoon orange or lemon juice
- 1 teaspoon orange or lemon zest
Topping
- 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon, or to taste
- Pinch salt
- 1/2 cup rolled oats
- 1/2 cup pecans
Instructions
- Prepare the Oven and Dish: Heat the oven to 375 degrees Fahrenheit. Lightly grease an 8- or 9-inch square baking or gratin dish with butter to prevent sticking.
- Mix Rhubarb Filling: In a large bowl, toss the rhubarb pieces with the white sugar, orange or lemon juice, and zest until evenly coated. Spread this mixture evenly in the prepared baking dish.
- Make the Topping: Place the cold butter, brown sugar, flour, cinnamon, and salt into a food processor. Pulse for 20 to 30 seconds until the mixture resembles small peas and begins to clump together. Add rolled oats and pecans, pulsing just a few more times until combined.
- Assemble and Bake: Crumble the prepared topping evenly over the rhubarb filling in the baking dish. Bake in the preheated oven for 45 to 50 minutes until the topping is golden brown and begins to crisp.
- Serve: Remove from the oven and allow to cool slightly before serving warm as a comforting dessert.
Notes
- Use fresh rhubarb for the best flavor and texture.
- Adjust the sugar amount in the filling if your rhubarb is very tart.
- The crisp topping can be made a day ahead and refrigerated until ready to bake.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- For a nut-free version, omit pecans or substitute with seeds like sunflower seeds.
