Easy Rhubarb Crisp
The perfect way to serve fresh spring rhubarb. You can substitute chopped, peeled apple or chopped strawberries for one-quarter of the rhubarb if you prefer!
Filling:
1 cup brown sugar
1 egg
2 tbsp all-purpose flour
4 cups chopped fresh rhubarb
Topping:
2/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup large flake oats or chopped walnuts halves (optional)
¼ cup butter, cold and cubed
Preheat the oven to 375F.
Whisk 1 cup brown sugar with egg and 2 tbsp flour. Stir in rhubarb and transfer to a medium baking dish or pie plate.
Stir 2/3 cup flour with 1/3 cup brown sugar and oats or walnuts. Add butter and use fingertips or a pastry blender to cut it into flour mixture until it's crumbly. Sprinkle evenly over rhubarb.
Place the dish on a baking sheet (to protect the oven from spillovers) and bake 35 – 40 min or until bubbly and golden.
Serve with ice cream or sweetened whipped cream.
