Classic Spring Rhubarb Crisp with Oat Crumble Topping
This warm and comforting rhubarb crisp features tender-tart spring rhubarb beneath a buttery, golden oat crumble topping. Perfect served with vanilla ice cream or a drizzle of fresh cream.
Ingredients
- 700g fresh rhubarb, trimmed and cut into 2cm pieces
- 150g caster sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 120g plain flour
- 100g rolled oats
- 100g light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 115g unsalted butter, cold and cubed
Instructions
Preheat the oven to 180°C (160°C fan). Lightly grease a 20x28cm baking dish.
In a large bowl, toss the rhubarb pieces with caster sugar, cornstarch, vanilla extract, and orange zest. Spread evenly in the prepared baking dish.
In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Mix well.
Add the cold cubed butter to the dry mixture. Use your fingertips to rub the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Scatter the crumble topping evenly over the rhubarb filling, covering it completely.
Bake for 40-45 minutes until the topping is golden brown and the rhubarb is bubbling around the edges.
Remove from the oven and allow to cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
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