Rhubarb Crisp

Why You’ll Love This Recipe

• Perfectly Sweet & Tart: The natural tartness of rhubarb balances beautifully with the sweet crisp topping.
• Easy to Make: Simple ingredients come together in just a few steps.
• Crispy & Buttery: The oat topping adds a satisfying crunch to every bite.
• Great for Any Occasion: Serve it as a casual weeknight dessert or for special gatherings.

Ingredients

For the Rhubarb Filling:

• 4 cups fresh rhubarb, chopped
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)

For the Crisp Topping:

• 1 cup rolled oats
• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, melted

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

Directions

1. Prepare the Filling

• Preheat oven to 375°F (190°C).
• In a bowl, mix rhubarb, sugar, cornstarch, vanilla, and cinnamon until evenly coated.
• Pour the mixture into a greased 8×8-inch baking dish.

2. Make the Crisp Topping

• In another bowl, combine oats, flour, brown sugar, salt, and cinnamon.
• Stir in melted butter until the mixture is crumbly.

3. Assemble & Bake

• Sprinkle the crisp topping evenly over the rhubarb filling.
• Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.

4. Serve & Enjoy

• Let cool slightly before serving.
• Serve warm with vanilla ice cream or whipped cream!

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Variations

• Strawberry Rhubarb Crisp: Replace half the rhubarb with fresh strawberries.
• Nutty Crunch: Add ½ cup chopped pecans or almonds to the topping.
• Gluten-Free: Use almond flour or gluten-free oats instead of regular flour.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 30 seconds.
• Freezing: Freeze unbaked or baked crisp for up to 3 months. Thaw before reheating.

FAQs

1. Can I use frozen rhubarb?

Yes! Thaw and drain excess liquid before using.

2. Do I need to peel rhubarb?

No, rhubarb does not need peeling—just trim and chop.

3. Can I use quick oats instead of rolled oats?

Yes, but the texture may be softer. Rolled oats provide a crispier topping.

4. Can I reduce the sugar?

Yes! Adjust to your taste, but rhubarb is naturally tart, so keep some sweetness.

5. Can I make this ahead of time?

Yes! Assemble the crisp, refrigerate, and bake when ready.

Conclusion

This Rhubarb Crisp is a simple, comforting dessert that highlights the delicious tartness of rhubarb with a crispy, buttery oat topping. Whether you enjoy it warm with ice cream or on its own, this classic treat is sure to become a favorite. Try it today and savor the flavors of spring and summer!

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