Print

Easy Tangy Rhubarb Crisp Recipe with Vanilla Ice Cream

easy tangy rhubarb crisp - featured image
Print Recipe

A simple and delicious spring dessert featuring tangy rhubarb with a crunchy oat and almond flour topping, served warm with vanilla ice cream.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 500g / 1.1 lbs)
  • 3/4 cup granulated sugar (150g / 5.3 oz) (adjust to taste based on rhubarb tartness)
  • 1 tablespoon cornstarch
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon vanilla extract
  • 3/4 cup rolled oats (75g / 2.6 oz)
  • 1/2 cup almond flour (50g / 1.8 oz)
  • 1/3 cup light brown sugar, packed (65g / 2.3 oz)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (85g / 3 oz)
  • Vanilla ice cream (store-bought or homemade) for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter your 9-inch baking dish or spray it with nonstick spray.
  2. In a medium bowl, toss chopped rhubarb with granulated sugar, cornstarch, orange zest, and vanilla extract until well coated.
  3. Transfer the rhubarb mixture into the baking dish, spreading it out evenly.
  4. In another bowl, combine rolled oats, almond flour, brown sugar, cinnamon, and salt. Mix dry ingredients evenly.
  5. Cut the cold butter into the oat mixture using a pastry cutter, fork, or fingers until it resembles coarse crumbs with some pea-sized pieces.
  6. Sprinkle the oat topping evenly over the rhubarb filling without pressing down.
  7. Bake the crisp in the preheated oven for 35-40 minutes until juices bubble around the edges and topping is golden brown. Tent with foil if topping browns too fast.
  8. Cool slightly for about 10 minutes to allow filling to thicken.
  9. Serve warm with generous scoops of vanilla ice cream on top.

Notes

Use cold butter for a crumbly topping. Adjust sugar based on rhubarb tartness. Tent with foil if topping browns too quickly. For dairy-free, substitute butter with coconut oil and use dairy-free ice cream. For gluten-free, use certified gluten-free oats. Variations include adding strawberries, nuts, or spices like cardamom or ginger.

Nutrition

Keywords: rhubarb crisp, spring dessert, tangy rhubarb, oat topping, vanilla ice cream, easy dessert, gluten-free dessert, dairy-free option

Find it online: https://lucastable.com/easy-tangy-rhubarb-crisp-recipe-with-vanilla-ice-cream-perfect-for-spring-dessert/