Name: Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups fresh rhubarb, chopped into ½-inch pieces; ¾ cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 cup old-fashioned rolled oats; ¾ cup all-purpose flour; ½ cup packed brown sugar; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ½ cup unsalted butter, cold and cut into small cubes

Jump to Recipe·Print Recipe

If you’re on the hunt for a dessert that screams spring, look no further than this irresistible Rhubarb Crisp Recipe. Tart, juicy rhubarb bubbles beneath a golden, buttery oat topping, creating a warm and nostalgic treat that’s simple to make but impossible to forget. Whether you’re new to baking with rhubarb or it’s a cherished family tradition, this crisp delivers a delightful mix of sweet and tangy flavors in every bite. It’s the perfect finale to any meal, and I promise you’ll want to make it all season long!

Ingredients You’ll Need

The beauty of this Rhubarb Crisp Recipe lies in its straightforward ingredient list. Each item plays a key role in building the flavor, texture, and color that make this dessert shine. Gather these pantry staples and fresh rhubarb, and you’re halfway to a truly memorable crisp!

Fresh Rhubarb: The star of the show, its tartness balances perfectly with the sweet topping and filling.
Granulated Sugar: Sweetens the rhubarb just enough, highlighting its unique flavor without overpowering it.
Cornstarch: Thickens the filling so you get luscious, jammy fruit instead of a runny mess.
Vanilla Extract: Adds a subtle depth and warmth that rounds out the tartness of the rhubarb.
Lemon Juice: Brightens up the fruit and enhances the natural tang of rhubarb.
Old-Fashioned Rolled Oats: Lend a hearty, chewy texture to the crisp topping.
All-Purpose Flour: Helps bind the topping and gives it a delicate crumb.
Packed Brown Sugar: Provides rich, caramel notes that complement the fruit beautifully.
Ground Cinnamon: Adds a cozy, aromatic touch to the crumble topping.
Salt: Just a pinch brings out all the other flavors and keeps the dessert balanced.
Unsalted Butter: Cold and cubed, it melts into the topping, making it crisp and golden.

How to Make Rhubarb Crisp Recipe

Step 1: Prep the Oven and Baking Dish

Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking dish with a little butter or nonstick spray. This ensures your crisp won’t stick and makes cleanup a breeze—plus, it helps the edges caramelize beautifully!

Step 2: Toss the Rhubarb Filling

In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Use a spatula or your clean hands to toss everything together until the rhubarb is thoroughly coated. This mixture will soon transform into the luscious, ruby-red base of your Rhubarb Crisp Recipe.

Step 3: Assemble the Crisp

Pour the rhubarb mixture into your prepared baking dish, spreading it out evenly so every bite has the perfect fruit-to-topping ratio. This step sets the stage for that classic, bubbling fruit layer you’re after.

Step 4: Prepare the Oat Topping

In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs. The key is to keep the butter cold so your topping bakes up deliciously crisp and golden.

Step 5: Top and Bake

Sprinkle the oat topping evenly over the rhubarb filling, making sure to cover every corner. Slide the dish into your preheated oven and bake for 35 to 40 minutes, or until the topping is a deep golden brown and the fruit is bubbling up around the edges. Let it cool slightly before serving—this will help the juices set and make scooping much easier.

How to Serve Rhubarb Crisp Recipe

Garnishes

A scoop of vanilla ice cream melting into the warm crisp is pure bliss, but you can also try a dollop of freshly whipped cream or even a sprinkle of powdered sugar for an elegant touch. For an extra pop of color, a few fresh mint leaves or sliced strawberries work beautifully with the tart-sweet flavors of this Rhubarb Crisp Recipe.

Side Dishes

Keep things light and simple with a crisp green salad or a platter of fresh fruit to balance the sweetness. If you’re serving brunch, a cup of hot coffee or tea pairs wonderfully, enhancing those cozy, spiced notes in the topping.

Creative Ways to Present

For a charming twist, divide the filling and topping between individual ramekins before baking. Or, serve your Rhubarb Crisp Recipe in mason jars layered with yogurt for a playful parfait-style dessert. These creative presentations make any gathering feel extra special!

Make Ahead and Storage

Storing Leftovers

Leftover Rhubarb Crisp Recipe can be stored right in the baking dish, covered tightly with foil or plastic wrap, and placed in the refrigerator. It will stay delicious for up to 3 days, making it a fantastic make-ahead dessert for busy weeks or unexpected guests.

Freezing

If you want to enjoy a taste of spring later in the year, you can freeze the unbaked crisp. Assemble the filling and topping separately, then layer them in a freezer-safe dish. Cover well and freeze for up to 2 months. Bake straight from the freezer, adding an extra 10-15 minutes to the bake time.

Reheating

To reheat, simply pop your crisp into a 350°F (175°C) oven for about 15 minutes, or until warmed through and the topping is crisp again. You can also microwave individual portions, though the topping may lose some of its crunchiness.

FAQs

Can I substitute other fruits for rhubarb?

Absolutely! Strawberries are a classic pairing, and you can swap in apples, blueberries, or peaches if you like. Just keep the total fruit volume about the same for best results.

Is it possible to make this Rhubarb Crisp Recipe gluten-free?

You sure can. Just use a gluten-free flour blend in place of the all-purpose flour, and make sure your oats are certified gluten-free. The texture and flavor will still be fantastic.

Can I use frozen rhubarb instead of fresh?

Yes! If using frozen rhubarb, thaw it completely and drain off any excess liquid before mixing with the other filling ingredients. This prevents the crisp from becoming too watery.

Why is my crisp topping not crunchy?

The key to a crunchy topping is cold butter and baking until golden brown. If your topping is soggy, it may not have baked long enough, or you may need to increase the oven temperature slightly next time.

How do I know when the Rhubarb Crisp Recipe is done?

Look for a deeply golden brown topping with fruit juices bubbling around the edges. This means the filling has thickened and the topping is perfectly crisp—time to dig in!

Final Thoughts

If you’ve never tried a homemade Rhubarb Crisp Recipe, now is the time to treat yourself. It’s the kind of dessert that turns an ordinary day into something to celebrate, bursting with fresh flavor and simple joy. Gather your ingredients and give it a go—you just might find your new favorite springtime treat!

Rhubarb Crisp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 18 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This delicious Rhubarb Crisp recipe offers a perfect balance of tartness and sweetness with a crunchy oat topping, making it an ideal spring dessert. Easy to prepare and baked to golden perfection, it’s a comforting treat that pairs wonderfully with vanilla ice cream or whipped cream.

Ingredients

Scale

Filling

4 cups fresh rhubarb, chopped into ½-inch pieces
¾ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice

Topping

1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cut into small cubes

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Set your oven to 375°F (190°C) to ensure it’s hot enough to bake the crisp evenly.
Prepare Rhubarb Filling: In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the rhubarb is evenly coated, which helps thicken the filling and infuse it with flavor.
Transfer to Baking Dish: Grease an 8×8-inch baking dish lightly, then pour the rhubarb mixture into it, spreading it out evenly for uniform cooking.
Make Crisp Topping: In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes, and use your fingers or a pastry cutter to blend the ingredients until the mixture looks like coarse crumbs.
Assemble Crisp: Sprinkle the oat topping evenly over the rhubarb filling, completely covering it to ensure a crisp, golden crust.
Bake: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
Cool and Serve: Let the crisp cool slightly before serving to allow the filling to set. Serve warm, ideally with vanilla ice cream or whipped cream for extra indulgence.

Notes

You can substitute half the rhubarb with fresh strawberries for a sweeter variation.
Serve warm with vanilla ice cream or whipped cream for a classic pairing.
Make sure the butter is cold when mixing the topping to achieve a crumbly texture.
Use an 8×8-inch baking dish for best results; adjust baking time slightly if using a different size.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American