Rhubarb Crisp

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
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This rhubarb crisp is a delightful blend of tart and sweet flavors with a buttery, crunchy topping. Perfect for showcasing seasonal rhubarb, it’s simple to make and guaranteed to please at any gathering.

Ingredients for Rhubarb Crisp

Rhubarb is the star of this dish, lending its unique tartness. When cooked, it turns soft and juicy, perfect for a crisp. Granulated sugar sweetens the rhubarb, balancing its tartness. A bit of all-purpose flour helps thicken the rhubarb juices as they cook. A touch of ground cinnamon adds warmth and depth. For the topping, rolled oats give a hearty texture, while brown sugar provides a rich sweetness. More all-purpose flour and butter create a crumbly, irresistible crisp, with a pinch of salt to enhance all the flavors.

Tips & Tricks

  • If your rhubarb is particularly tart, taste and adjust the sugar to your preference.
  • Use cold butter instead of melted for a chunkier topping texture.
  • Keep an eye on the crisp in the last few minutes to prevent the top from burning.

Serving Suggestions

Serve this rhubarb crisp warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with a bit of caramel sauce or sprinkle with toasted nuts for added crunch and flavor.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, just thaw and drain it before using to avoid excess moisture.
What if I don't have rolled oats?
Quick oats can be used in a pinch, though the texture will be slightly different.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Rhubarb Crisp Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This way, it’ll be hot and ready once you’ve prepared everything else. Next, grab a large mixing bowl and toss in your chopped rhubarb, granulated sugar, 3 tablespoons of flour, and cinnamon. Mix them up until the rhubarb pieces are nicely coated—this ensures every bite has that sweet, spiced flavor.

Spread this rhubarb mixture evenly into a 9x13 inch baking dish. You want an even layer so it cooks uniformly. Set it aside for a moment while you prepare the topping.

In a separate bowl, combine the rolled oats, brown sugar, 1/2 cup of flour, melted butter, and salt. Stir them together until the mixture becomes crumbly. This texture is key for a great crisp topping—it should look like coarse crumbs.

Now, sprinkle this oat mixture over your rhubarb layer. Aim for an even spread, ensuring every corner gets some of that delicious topping. Pop the dish into your preheated oven and let it bake for 35-40 minutes. You’re looking for the topping to turn a lovely golden brown and for the rhubarb to be bubbly and tender.

Once baked, let it cool slightly. This helps the juices settle and makes it easier to serve. Enjoy it warm, ideally with a scoop of vanilla ice cream for that classic pairing.

Why You'll Love This Recipe

  • Perfect for using up an abundance of rhubarb.
  • Quick and easy preparation — all in one dish!
  • A crowd-pleaser with its perfect balance of tart and sweet.
  • Simple ingredients you likely have on hand.
  • Pairs beautifully with a scoop of vanilla ice cream.

Ingredients

4 cups rhubarb, chopped
1 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
1 cup rolled oats
1 cup brown sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
1/4 tsp salt

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the rhubarb, granulated sugar, 3 tablespoons of flour, and cinnamon. Mix well to coat the rhubarb evenly.
3. Spread the rhubarb mixture evenly in a 9x13 inch baking dish.
4. In another bowl, combine rolled oats, brown sugar, 1/2 cup of flour, melted butter, and salt. Stir until the mixture becomes crumbly.
5. Sprinkle the oat mixture evenly over the rhubarb layer.
6. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly.
7. Allow to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream.

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