This rhubarb crisp is easy to throw together at a moment's notice and tastes delicious when served with vanilla ice cream.
Ingredients
6 cups chopped rhubarb
1 cup granulated sugar
2 tablespoons corn starch
Topping
1 cup rolled oats
⅓ cup all-purpose flour
⅓ cup granulated sugar
⅓ cup packed brown sugar
½ teaspoon cinnamon
5 tablespoons butter, cut into small pieces
Instructions
Heat oven to 350°F.
In a large mixing bowl, toss together the rhubarb, 1 cup granulated sugar and the corn starch. Toss to coat evenly. Transfer to a 9-inch pie plate or an 8x8-inch square baking pan.
In a medium mixing bowl, combine the oats, flour, sugar, brown sugar and cinnamon. Stir until well-combined. Use a pastry blender to cut in the butter until the mixture resembles a fine meal. Sprinkle over the rhubarb mixture.
Bake 45 to 55 minutes or until golden brown and filling is bubbly. Cool 1 hour before serving.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/05/easy-rhubarb-crisp.html