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
Cooking MethodOven
Cooking Vessel Size10 inch cast iron skillet, mixing bowls
Ingredients
- 5 cup Rhubarb
- 1 tablespoon Lemon Juice
- 1 cup Granulated Sugar
- 3 tablespoon Cornstarch
- 1 cup Instant Oats
- 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.