Golden oat crumble over pink-red diced rhubarb in a square baking dish with one warm serving alongside

Double-Crunch Rhubarb Crisp

Double-crunch rhubarb crisp layers tender diced rhubarb and clear vanilla sauce between two cinnamon-oat crumble layers.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 5

Settling Time 10

Total Time 1 35

Servings servings

Calories 356

Equipment

1 set Measuring Cups and Spoons for the crumble and sauce
1 Chef's Knife for dicing rhubarb into half-inch pieces
1 Cutting Board for preparing the rhubarb
1 Fine Grater for freshly grating the nutmeg
1 Large Stainless Steel Mixing Bowl for the crumble
1 Silicone Spatula for mixing and spreading the crumble
1 9 x 9-Inch Cake Pan for the layered crisp
1 Small Saucepan for cooking the clear vanilla sauce
1 Whisk for smoothing the sauce while it cooks
1 Stovetop for boiling and thickening the sauce
1 Oven for baking the crisp at 350°F
1 pair Oven Mitts for handling the hot baking pan

Ingredients

Crumble

1 cup all-purpose flour
1 cup rolled oats
¾ cup packed brown sugar
½ cup butter melted; for the crumble
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon salt

Vanilla Sauce

1 cup white granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract

Rhubarb Filling

4 ½ cups rhubarb diced into 1/2-inch pieces
butter as needed, for the pan

Instructions

Prepare the Pan and Crumble

Preheat the oven to 350°F. Dice the rhubarb into 1/2-inch pieces and lightly butter a 9 x 9-inch cake pan.
4 1/2 cups rhubarb, butter
In a large stainless steel mixing bowl, combine the all-purpose flour, rolled oats, packed brown sugar, melted butter, ground cinnamon, freshly grated nutmeg, and salt. Mix thoroughly.
1 cup all-purpose flour, 1 cup rolled oats, 3/4 cup packed brown sugar, 1/2 cup butter, 1/2 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, 1/4 teaspoon salt
Press half of the crumble over the bottom and up the sides of the buttered pan. Reserve the remaining crumble for the top.

Cook the Sauce and Bake

Blend the white granulated sugar and cornstarch in a small saucepan. Whisk in the cold water until smooth. Bring to a boil, reduce the heat, and cook for about 5 minutes, whisking constantly, until thick, smooth, and clear. Remove from the heat and whisk in the vanilla extract.
1 cup white granulated sugar, 2 tablespoons cornstarch, 1 cup cold water, 1 teaspoon vanilla extract
Spread the diced rhubarb over the bottom crumble. Spoon the hot sauce evenly over the fruit, then cover with the reserved crumble.
Bake at 350°F for 1 hour, or until the top is golden and crusty, the filling bubbles along the sides, and the rhubarb is tender.
Let the crisp settle briefly, then divide into 9 servings and serve warm or hot.

Notes

Press half the crumble over the bottom and sides, then reserve half for the top. Cook the sauce until thick, smooth, and clear. Optional cream or ice cream may be served separately but is not part of the base crisp.

Nutrition