Mom's Rhubarb Crisp

Recipe View Prepare: Gather all ingredients and equipment. (5 minutes)

Recipe View Preheat and Prep: Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with butter or cooking spray. (5 minutes)

Recipe View Combine Rhubarb Filling: In a large bowl, gently mix the diced rhubarb, granulated sugar, 1 tablespoon of all-purpose flour, water, cinnamon, and allspice until well combined. Ensure the rhubarb is evenly coated. (10 minutes)

Recipe View Prepare Oat Topping: In a separate large bowl, combine the rolled oats, packed brown sugar, and 1/2 cup of all-purpose flour. Add the cold, cubed butter. (5 minutes)

Recipe View Incorporate Butter: Using a pastry cutter or your fingertips, work the butter into the oat mixture until it resembles coarse crumbs. The mixture should be evenly crumbly with no large chunks of butter remaining. (10 minutes)

Recipe View Assemble Crisp: Press approximately half of the oat topping evenly into the bottom of the prepared baking dish. This creates a delicious, sturdy base. (5 minutes)

Recipe View Add Rhubarb and Topping: Pour the rhubarb mixture over the pressed oat topping base, spreading it evenly. Sprinkle the remaining oat topping over the rhubarb filling, ensuring it covers the entire surface. (5 minutes)

Recipe View Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the filling is bubbly and the topping is golden brown and crisp. (45-50 minutes)

Recipe View Cool and Serve: Remove from the oven and let cool for at least 15 minutes before serving. This allows the filling to set slightly. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.