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Rhubarb Crisp

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Rhubarb Crisp is a sweet and tart dessert with tender rhubarb baked under a buttery, golden oat topping. This easy-to-make classic is perfect for spring and summer, served warm with vanilla ice cream or whipped cream. A comforting, crowd-pleasing treat!

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

Instructions

  • Prepare the Filling:

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

  • Make the Crisp Topping:

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

  • Assemble & Bake:

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

  • Serve & Enjoy:

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

Notes

  • Swap half the rhubarb for strawberries for a Strawberry Rhubarb Crisp.
  • Add ½ cup chopped pecans or almonds to the topping for extra crunch.
  • Use gluten-free oats and almond flour for a gluten-free version.

Find it online: https://avarecipe.com/rhubarb-crisp/