Indulge in the nostalgic flavors of your childhood with this old-fashioned rhubarb crisp recipe passed down from Grandma Donna. This sweet and tangy dessert combines the tartness of fresh rhubarb with a crispy oat topping, creating a symphony of flavors in every bite. It's perfect for Sunday dinners, potlucks, or any occasion when you want to bring a taste of nostalgia to the table. So gather your ingredients and let's get started on this timeless classic!
- 4 cups diced rhubarb
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the diced rhubarb, white sugar, 3 tablespoons of flour, and ground cinnamon. Toss until the rhubarb is evenly coated.
- Pour the rhubarb mixture into the prepared baking dish, spreading it out evenly.
- In another mixing bowl, combine the oats, 1 cup of flour, and brown sugar. Mix well.
- Slowly pour in the melted butter, stirring continuously until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture on top of the rhubarb in the baking dish, covering it completely.
- Bake in the preheated oven for 40-45 minutes or until the rhubarb is tender and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes. Serve warm or at room temperature.
- Optional: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for some added indulgence.