Mom's Rhubarb Crisp
This rhubarb crisp is a delicious dessert with a crunchy oat topping and a sweet and tangy filling. This crisp was an early summer staple in my family growing up. It's an easy, delicious way to use up a surplus of rhubarb!
diced fresh rhubarb
3
cups
white sugar
½
cup
all-purpose flour
1
tablespoon
water
1
tablespoon
ground cinnamon
1
teaspoon
ground allspice (Optional)
1
teaspoon
rolled oats
1
cup
brown sugar (packed)
1
cup
all-purpose flour
½
cup
butter
½
cup
 Gather all ingredients.
  Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside.
  Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly.
  Press about 1/2 of the oat topping into the bottom of the prepared baking dish.
  Top with rhubarb mixture; cover with remaining topping.
  Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes.
