– 1 cup old-fashioned rolled oats– 1/2 cup all-purpose flour– 1/2 cup packed brown sugar– 1/2 cup unsalted butter, cold and cut into small cubes– 1/2 teaspoon ground cinnamon– 1/4 teaspoon salt
INSTRUCTIONS
1
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized ovenproof dish.
2
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, and vanilla extract.
3
Mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your
4
Spread the rhubarb mixture evenly in the prepared baking dish.
5
Sprinkle the crisp topping evenly over the rhubarb filling, covering it completely.
6
Bake in the preheated oven for 40-45 minutes or until the rhubarb is tender, and the topping is golden brown and crisp.
7
Remove the rhubarb crisp from the oven and allow it to cool for a few minutes before serving.
8
Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.