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Rhubarb Crisp with Frozen Rhubarb

Easy Rhubarb Crisp with Frozen Rhubarb for Cozy Nights

A delightful Rhubarb Crisp using frozen rhubarb, perfect for cozy nights and family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Frozen Rhubarb Use directly from the freezer
  • 2 tablespoons Cornstarch Thickens the filling
  • 1 cup Sugar Consider brown sugar for deeper flavor
For the Topping
  • 1 stick Butter (cold) Keep chilled until mixing
  • 1 cup Oats Can swap for almond flour for gluten-free
  • 1 cup Flour All-purpose or gluten-free
  • 1 teaspoon Cinnamon Optional for a simpler taste
  • 1/2 teaspoon Salt Balances sweetness

Equipment

  • 2-quart casserole dish
  • Mixing bowls
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Lightly butter a 2-quart casserole dish.
  2. Combine frozen rhubarb with cornstarch in a mixing bowl. Pour into prepared casserole dish.
  3. Mix oats, flour, sugar, cinnamon, and salt in another bowl to form the topping.
  4. Cut cold butter into the mixture until it resembles coarse crumbs.
  5. Sprinkle the topping evenly over the rhubarb filling.
  6. Bake for 35-50 minutes until the topping is golden brown and the filling is bubbling.
  7. Allow to cool for about 20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 200IUVitamin C: 6mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in the fridge for up to 5 days; topping may soften but will remain tasty.

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