Rhubarb Crisp Recipe

Why You’ll Love This Recipe

Rhubarb Crisp is a timeless dessert that highlights the bold tartness of fresh rhubarb beneath a golden, buttery oat topping. It’s easy to make, requires simple ingredients, and delivers a warm, comforting bite that pairs perfectly with a scoop of vanilla ice cream or a drizzle of cream. This rustic treat is a go-to during rhubarb season for good reason.

ingredients

this Recipe

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

For the filling

fresh rhubarbsugarcornstarchlemon juicevanilla extract

For the crisp topping

all-purpose flourold-fashioned rolled oatsbrown sugarsugarcinnamonunsalted butter (cold and cubed)pinch of salt

directions

Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch or similar baking dish.

Wash and chop the rhubarb into ½-inch pieces.

In a large bowl, toss the rhubarb with sugar, cornstarch, lemon juice, and vanilla extract.

Spread the rhubarb mixture evenly in the prepared baking dish.

In another bowl, mix together the flour, oats, brown sugar, sugar, cinnamon, and salt.

Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Sprinkle the topping evenly over the rhubarb filling.

Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 10–15 minutesTotal time: 1 hour

Variations

Add strawberries or apples for a mixed fruit twist.

Use chopped nuts like pecans or walnuts in the topping for added crunch.

Swap vanilla extract for almond extract for a nutty depth of flavor.

Top with whipped cream, custard, or vanilla ice cream.

storage/reheating

Store leftover Rhubarb Crisp covered in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispness or microwave for a quick warm-up.Serve leftovers cold or warm, depending on your preference.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it well before using to avoid excess moisture.

Do I have to peel the rhubarb?

No, just trim the ends and remove any tough outer strings if needed.

Can I make this gluten-free?

Yes, use gluten-free oats and a 1:1 gluten-free flour blend in the topping.

How sweet is this dessert?

It’s sweet-tart with a crunchy topping—adjust the sugar to taste if you prefer it milder or sweeter.

Can I make it ahead?

Yes, assemble and refrigerate unbaked for up to 24 hours. Bake when ready to serve.

What pan can I use?

An 8×8 or 9-inch round dish works well; double the recipe for a 9×13-inch pan.

Can I reduce the butter?

Use less or substitute with vegan butter or coconut oil for a lighter version.

What if my topping is too dry?

Add an extra tablespoon of butter to help it clump and brown better.

Should I cover it while baking?

No, bake uncovered to allow the topping to brown and crisp.

Can I freeze it?

Yes, freeze after baking for up to 2 months. Reheat from frozen or thaw overnight in the fridge.

Conclusion

Rhubarb Crisp is the ultimate springtime dessert—tart, sweet, and endlessly cozy. With its buttery oat topping and bright fruit base, it’s a foolproof way to enjoy rhubarb in a classic, comforting form. Simple, rustic, and always satisfying.

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