Rhubarb Crisp
Old-fashioned Rhubarb Crisp is a sweet and tangy taste of nostalgia. Made with farm stand rhubarb, hearty oats, brown sugar and cinnamon, this cast iron skillet recipe is simple and scrumptious.
Ingredients
Rhubarb Filling
- 5 cups fresh rhubarb sliced into 1/2 inch pieces
- 1/2 cup granulated sugar
- 1 Tbsp lemon juice freshly squeezed
- 2 1/2 Tbsp cornstarch
- 1 tsp vanilla extract pure
Crisp Topping
- 1 cup old-fashioned oats
- 1/2 cup dark brown sugar packed
- 1/3 cup all-purpose flour unbleached
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt fine
- 8 tbsp unsalted butter cold and cubed
Instructions
Rhubarb Filling
- Preheat oven to 375 degrees. Grease the bottom and sides of a 9-inch cast iron skillet then set aside.
- Place rhubarb and sugar in a medium-sized bowl. Stir to combine then set aside for 15 minutes.
- Using a slotted spoon, transfer rhubarb to the cast iron skillet. Discard any excess liquid left in the filling bowl.
- Add lemon juice, cornstarch and vanilla to skillet. Stir until evenly combined with rhubarb.
Crisp Topping
- Add all topping ingredients to a medium-size bowl. Cut in butter with two forks until the mixture is crumbly and the butter is pea-sized.
- Sprinkle topping over rhubarb filling in an even layer then bake for 35 to 40 minutes or until topping is golden brown and fruit juices are bubbly hot.
- Remove skillet from oven and cool for 10 minutes to allow juices time to thicken. Serve warm with a scoop of vanilla ice cream.
- To store, cool leftovers to room temperature then cover refrigerate up to 5 days.