Ingredients
Equipment
Method
Prepare the Rhubarb Filling
- Toss the chopped rhubarb with granulated sugar, flour, and vanilla extract in a large bowl, then set aside to macerate while preparing the streusel.
Make the Golden Oat Streusel Topping
- Combine flour, oats, brown sugar, granulated sugar, and cinnamon in a medium bowl, then cut in the cold butter using your fingers or a pastry blender until a coarse, crumbly mixture forms.
Assemble and Bake
- Pour the rhubarb mixture into a 9x13 inch baking dish, sprinkle the streusel topping evenly over the rhubarb, and bake at 375°F (190°C) for 40-50 minutes, or until the topping is golden and the filling is bubbly.
Serve
- Let the crisp cool for at least 15 minutes before serving, and enjoy warm, optionally with a scoop of vanilla ice cream!
Notes
For extra flavor, you can add a pinch of ground ginger or nutmeg to the rhubarb filling. If your rhubarb is very tart, you might want to add an extra tablespoon or two of sugar to the filling. This crisp is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
