Rhubarb Crisp Recipe

Why You’ll Love This Recipe

Rhubarb Crisp is a classic, comforting dessert that combines the tartness of rhubarb with a sweet, buttery oat topping. This easy-to-make dessert is perfect for showcasing fresh rhubarb, creating a delicious balance of flavors and textures. The tender, baked rhubarb filling is topped with a crunchy, golden crumble, making it an irresistible treat that pairs wonderfully with a scoop of vanilla ice cream or whipped cream.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Fresh rhubarb (chopped)
• Granulated sugar
• Cornstarch
• Ground cinnamon
• Vanilla extract

For the topping:

• Old-fashioned rolled oats
• All-purpose flour
• Brown sugar
• Ground cinnamon
• Unsalted butter (cold and cut into small pieces)
• Salt

Directions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.
2. In a large bowl, toss the chopped rhubarb with the sugar, cornstarch, cinnamon, and vanilla extract. Spread the rhubarb mixture evenly into the prepared baking dish.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingers to incorporate it into the dry ingredients until the mixture forms coarse crumbs.
4. Sprinkle the oat topping evenly over the rhubarb filling.
5. Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbling.
6. Let the crisp cool for a few minutes before serving. For an extra indulgent treat, top with vanilla ice cream or whipped cream.

Servings and Timing

This recipe serves about 6-8 people.
Preparation time: 15 minutes
Baking time: 35-40 minutes
Total time: 50-55 minutes

Variations

• Add a handful of chopped nuts, such as walnuts or almonds, to the topping for extra crunch.
• Mix in some other fruits like strawberries, apples, or raspberries with the rhubarb for a flavorful twist.
• For a spiced version, add a pinch of nutmeg or ginger to the topping.

Storage/Reheating

Store the Rhubarb Crisp in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm individual servings in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well. Just make sure to thaw and drain it to avoid excess moisture in the crisp.

Can I make this crisp ahead of time?
Yes, you can prepare the crisp and refrigerate it before baking. Bake it fresh when you’re ready to serve.

Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend and certified gluten-free oats for a gluten-free version of this crisp.

Can I add a topping of whipped cream or ice cream?
Yes, whipped cream or vanilla ice cream is a perfect addition to enhance the flavors of the crisp.

Is there an alternative to cornstarch?
You can use arrowroot powder or tapioca starch as a substitute for cornstarch in the filling.

Conclusion

Rhubarb Crisp is a simple yet delicious dessert that’s perfect for any occasion. The tart rhubarb filling combined with the buttery, oat-based topping creates a balance of flavors and textures that’s hard to resist. Whether you enjoy it on its own or topped with a scoop of ice cream, this dessert will become a go-to favorite whenever rhubarb is in season!

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