Ingredients
Scale
- 4 cups frozen rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Combine frozen rhubarb, granulated sugar, cornstarch, and lemon juice in a large bowl; mix well and set aside.
- Mix rolled oats, flour, brown sugar, and cinnamon in another bowl. Pour in the melted butter and stir until crumbly.
- Spread the rhubarb mixture in a greased baking dish and top with the oat mixture.
- Bake for 45-55 minutes or until the topping is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving, and enjoy! Serve warm with a scoop of vanilla ice cream or yogurt.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend and certified gluten-free oats; substitute coconut oil for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: rhubarb, dessert, crisp, easy recipe, baking