Healthy Rhubarb Crisp
Yields: 4 - 9 servings
This healthy rhubarb crisp has a fresh and juicy rhubarb filling and a crunchy oat streusel topping. It’s super easy to make and the perfect dessert for spring!
Ingredients
For the Filling
- 1 pound (454 g) fresh rhubarb, sliced 1/4-inch thick
- 1 tablespoon (12.5 g) raw cane sugar, coconut sugar, or sweetener of choice
- 1/2 teaspoon ground cinnamon
For the Topping
- 1 1/4 cups (100 g) rolled oats
- 1/3 cup (42 g) all-purpose flour, spelt flour, white or regular whole wheat flour, or oat flour for gluten-free
- 2 tablespoons (25 g) raw cane sugar, or coconut sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons (71 g) unsalted butter, slightly softened (see notes below)
Instructions
- Set an oven rack in the middle position and preheat the oven to 375°F (190°C).
- To prepare the filling, toss the rhubarb with the sugar and cinnamon in a large bowl until completely coated. Spread evenly in an 8-in square pan.
- To prepare the topping, add the oats, flour, sugar, and cinnamon to a small bowl. Use your hands or two forks to work in the butter until the mixture is crumbly. Sprinkle the topping evenly over the filling.
- Bake for 50 minutes, until the rhubarb is tender and the topping is golden brown.
- Let cool at least 10 minutes before serving.
Notes
Storage Instructions: Leftovers will keep in the refrigerator for at least 4 days. Store either in the pan and covered with plastic wrap or in an airtight container.
Dairy-Free + Vegan Option: To make the crisp dairy-free and vegan, use vegan butter.
If you want to cut down on fat, you can use a little less butter. I have successfully tested this recipe with 1/4 cup (57 g) of unsalted butter. It will yield slightly less streusel and the baking time may reduce a bit.
Did You Make This Recipe?
I'd love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!