Classic Rhubarb Crisp with Frozen Rhubarb Recipe
Few desserts capture the essence of a season like a warm, bubbling Traditional Rhubarb Crisp With Frozen Rhubarb. This recipe delivers that perfect balance of tart, juicy filling and a buttery, cinnamon-spiced oat topping. After extensive testing, I can confirm that using frozen rhubarb not only works beautifully but also makes this comforting dessert accessible year-round.
PrintClassic Rhubarb Crisp with Frozen Rhubarb
Ingredients
Scale
- 2 pounds of sliced rhubarb (use fresh or frozen; refer to notes for frozen details)
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 cup oats
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 stick of cold butter, cut into cubes (1 stick equals 8 tablespoons or 1/2 cup)
Instructions
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
2 Comments
Comments are closed.