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Rhubarb Crisp
Rhubarb Crisp
"We love a bowl full of warm rhubarb crisp with its crunchy oat topping and tender insides, especially when paired with a scoop of vanilla ice cream. This rhubarb crisp in a cast iron skillet recipe is tart but sweet with the perfect crunch, and it’s super easy to make! While this prize-winning rhubarb crumble is among one of our favorite ways to use rhubarb, a fresh rhubarb crisp holds close to our heart. This old-fashioned crisp uses just rhubarb. No strawberries needed here to allow the star of the show to truly shine. "
Serves10
Preparation Time1 hr
Cooking MethodOven
Cooking Vessel Size10 inch cast iron skillet, mixing bowls
Ingredients
- 5 cups Rhubarb
- 1 tablespoon Lemon Juice
- 1 cup Granulated Sugar
- 3 tablespoons Cornstarch
- 1 cup Instant Oatmeal
- 1 cup All Purpose Flour
- 1 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Salt
- 1 cup Butter
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Preheat the oven to 350F.
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Clean and chop the rhubarb. Add to a large bowl with lemon juice, sugar, and cornstarch. Toss until well coated. Pour contents into a 10 inch skillet.
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Visit https://amandascookin.com/rhubarb-crisp/ for full printable recipe.
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