BLESS THIS MESS
This Easy Rhubarb Crisp recipe is made with no other fruit and topped with an oatmeal topping. Baked to perfection, this is one of my favorite rhubarb recipes! It's perfect with ice cream on top.
Preheat your oven to 375 degrees F. Lightly spray an 8x8-inch square baking dish or individual ramekins with cooking spray. Set aside.
In a large bowl, combine the chopped rhubarb, sugar, and cornstarch, and stir to combine.
In a second medium bowl, combine the sugars, flour, oats, and pecans. Stir with a fork to combine.
Add the vanilla and melted butter, and stir until no dry powder is left.
Stir the rhubarb and sugar again and then place it in your baking dish, or divide it evenly among the ramekins. Place the crisp topping on top of the rhubarb in the dish.
Cook for 18 to 24 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges. Let the crisp cool for 5 minutes before serving hot with ice cream or fresh whipped cream.