Description
Rhubarb Crisp is a warm, rustic dessert that balances tart rhubarb with a sweet, buttery oat topping. It’s incredibly easy to prepare, bursting with spring-summer flavor, and perfect when served warm with a scoop of vanilla ice cream or whipped cream. A timeless favorite that’s as comforting as it is crowd-pleasing.
Ingredients
5 cups fresh rhubarb, chopped into ½-inch pieces
¾ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup rolled oats
¾ cup all-purpose flour
¾ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cut into cubes
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine rhubarb, granulated sugar, flour, vanilla, and lemon juice. Toss well and pour into the prepared baking dish.
3. In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter and cut it in using a pastry cutter or fork until the mixture forms coarse crumbs.
4. Evenly spread the crisp topping over the rhubarb mixture and lightly press it down.
5. Bake for 35–40 minutes or until the topping is golden and the filling is bubbling around the edges.
6. Allow to cool for 10–15 minutes before serving to let the juices set.
7. Serve warm, optionally with vanilla ice cream or whipped cream.
8. Store leftovers covered at room temperature for 1 day or refrigerate for up to 5 days. Reheat in oven or microwave before serving.
Notes
Always use cold butter in the topping to keep it crumbly and crisp.
Frozen rhubarb works well but must be thawed and drained to avoid sogginess.
Let the crisp rest after baking to allow the juices to thicken for easier serving.
Nutrition
- Serving Size: 1/8 of crisp
- Calories: 310
- Sugar: 27g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb crisp, easy fruit crisp, spring dessert