Rhubarb Crisp Recipe

This rhubarb crisp recipe combines tart rhubarb with a buttery oat topping for a cozy homemade dessert that’s simple, comforting, and beginner-friendly. The crisp bakes into a bubbling fruit filling topped with golden brown oats, perfect served warm with vanilla ice cream or whipped cream.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 42

Total Time: 57

Servings: servings

Calories: 295kcal

Author: Chloe White

Cost: $7

Equipment

8x8-inch or 9x9-inch baking dish
large mixing bowl
medium mixing bowl
Measuring cups and spoons
pastry cutter optional
– Mixing spoon

Ingredients

5 cups chopped rhubarb
3/4 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
2/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup cold butter, cubed

Instructions

Preheat the oven to 375°F and grease an 8x8-inch or 9x9-inch baking dish.
Trim and chop the rhubarb into 1/2-inch pieces, discarding any leaves.
In a large bowl, combine the rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract.
Stir until the rhubarb is evenly coated, then pour the mixture into the prepared baking dish.
In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Add the cold cubed butter and work it into the dry mixture with your fingers or a pastry cutter until crumbly.
Sprinkle the crumble topping evenly over the rhubarb filling.
Bake for 35 to 42 minutes until the topping is golden brown and the fruit bubbles around the edges.
Remove from the oven and let the crisp rest for 10 to 15 minutes before serving.

Notes

For best results, use firm rhubarb stalks and allow the crisp to rest for 10 to 15 minutes after baking so the filling thickens. Frozen rhubarb works well if thawed and drained first. Add strawberries, orange zest, ginger, or chopped nuts for easy flavor variations.

Nutrition