Ingredients:
Filling :
6 cups chopped fresh rhubarb (about 1 lb)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon lemon zest (optional, for brightness)
A pinch of salt
Topping :
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 cup cold unsalted butter, cut into small cubes
Optional: 1/4 cup rolled oats for added texture
Instructions:
Prepare the Filling : Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the chopped rhubarb with granulated sugar, flour, lemon zest (if using), and a pinch of salt. Spread the mixture evenly in an 8×8-inch baking dish coated lightly with cooking spray or butter.
Make the Streusel Topping : In another bowl, whisk together the flour, brown sugar, cinnamon, and baking powder. Add the cold butter cubes and use your fingers or a pastry cutter to work the mixture into coarse crumbs. If desired, fold in the rolled oats for extra crunch.
Assemble and Bake : Sprinkle the streusel topping evenly over the rhubarb filling, pressing gently to ensure it adheres. Place the dish on a baking sheet to catch any drips and bake for 45-50 minutes, or until the topping is golden brown and the filling bubbles around the edges.
Cool and Serve : Allow the crisp to cool slightly before serving. It can be enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.