Description

This classic Rhubarb Crisp is a cozy, comforting dessert with a tart-sweet rhubarb filling and a golden, buttery oat topping. It’s easy to make, perfect for spring and summer, and especially delicious served warm with a scoop of vanilla ice cream!

Ingredients

Units Scale

For the filling:

5 cups chopped rhubarb (fresh or frozen)

3/4 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the crisp topping:

1 cup rolled oats

3/4 cup all-purpose flour

2/3 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

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Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch or similar-sized baking dish.
In a large bowl, toss the chopped rhubarb with sugar, cornstarch, lemon juice, and vanilla extract. Pour into the prepared baking dish.
In another bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly and evenly moistened.
Sprinkle the oat topping evenly over the rhubarb mixture.
Bake for 35–40 minutes, or until the filling is bubbling and the top is golden brown.

Let it cool slightly before serving. Serve warm with ice cream or whipped cream for extra indulgence.

Notes

If using frozen rhubarb, thaw and drain it first to avoid a watery filling.
Add 1/2 cup chopped strawberries or apples for a flavor twist.
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave.