This single-serve rhubarb crisp is the perfect way to enjoy a cozy, tangy-sweet dessert without making a full batch. Tart rhubarb is baked under a buttery, golden oat topping for a quick, satisfying treat that's ready in minutes—no sharing required!
Equipment
- 6-inch Mini Cast Iron Skillet or Ramekin or 2, 3-inch ramekins
- Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Whisk
- Spoon
Ingredients
RHUBARB FILLING
- 2 cups chopped rhubarb ½-inch pieces
- 2 ½ tbsp granulated sugar
- 1 ½ tsp cornstarch
- 2 tsp lemon juice
- ½ tbsp butter cut into four “cubes”
TOPPING
- 3 tbsp traditional oats
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- ⅛ tsp cinnamon
- ⅛ tsp salt
- 3 tbsp cold butter cut into cubes
- vanilla ice cream optional
Instructions
- Preheat oven to 350°F and lightly grease a 6-inch mini cast-iron or ramekin
- To make your rhubarb filling, in a bowl combine your sugar and cornstarch with a whisk. Then add in your chopped rhubarb and lemon juice and mix.
- Pour your filling into your greased dish and dot with the butter
- For your crumble, in a bowl combine your oats, flour, brown sugar, cinnamon, and salt. Add in your butter and rub it into the mixture with your fingers until crumbly
- Top your filling in the pan evenly with your crumble
- Bake for 20-30 minutes until the top is golden and the rhubarb filling is bubbly
- Remove and allow to cool for 10 minutes
- Enjoy as is or with a scoop of vanilla ice cream!
