Old Fashioned Rhubarb Crisp
Rhubarb Crisp is an easy and tasty recipe that is perfect to use up plentiful rhubarb in spring and early summer.
Crumb crust and topping
- 1 cup rolled oats, divided
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar
- ⅛ teaspoon salt
- 4 Tablespoons unsalted butter, cut into half inch pieces
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- ½ teaspoon cinnamon
- 1 large egg, lightly beaten
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 3 cups rhubarb cut into ½" pieces
Move oven rack to the middle position and heat oven to 325°F.
Grind ⅓ cup of the rolled oats into a flour-like powder using a food processor or spice grinder. Transfer to a medium bowl.
Add the remaining ⅔ cup rolled oats, cinnamon, brown sugar and salt to the bowl with the ground oats. Stir until combined. Add the butter and cut in with a pastry cutter or your fingers until the butter is distributed and the oat mixture forms clumps. Press ⅓ to ½ of the mixture into a 9x9" baking dish or similar sized casserole dish. Reserve the remaining topping.
In a small bowl, whisk together the sugar, cornstarch and cinnamon. Set aside.
In a large bowl, whisk together the egg, yogurt and vanilla. Whisk in the sugar mixture until mixed. Fold in the rhubarb. Carefully pour the rhubarb mixture over the crumb crust into the baking dish. Sprinkle the remaining topping evenly over the top of the filling. Bake until the filling is set and the topping is golden brown, about 55-65 minutes. Cool for at least 20 minutes before serving. Serve warm or at room temperature. Serve with ice cream, whipped cream or vanilla yogurt if desired.
Calories: 255kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 60mg | Potassium: 190mg | Fiber: 2g | Sugar: 33g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg