If you’re looking for a dessert that captures the perfect balance of tangy and sweet with a satisfyingly crunchy topping, this Rhubarb Crisp Recipe is exactly what you need. It’s a warm, comforting dish that highlights the bright, tart flavor of fresh rhubarb under a golden oat and brown sugar crisp that will have you coming back for seconds. Whether you’re new to rhubarb or a longtime fan, this recipe brings out the best in every bite and is incredibly simple to prepare.
Ingredients You’ll Need
This Rhubarb Crisp Recipe calls for straightforward ingredients that come together beautifully to create its classic flavor and texture. Each component plays a critical role—from the tartness of the rhubarb to the buttery crumble on top, making this dessert as delightful to make as it is to eat.
- 3 cups diced fresh rhubarb: The star of the dish, offering tartness and vibrant color that is essential for the crisp.
- ½ cup white sugar: Balances the tartness of the rhubarb, adding just the right amount of sweetness.
- 1 tablespoon all-purpose flour: Helps thicken the rhubarb juices during baking so they’re perfectly luscious.
- 1 tablespoon water: Assists in evenly coating the rhubarb mixture for uniform cooking.
- 1 teaspoon ground cinnamon: Adds comforting warmth that complements the fruit’s tartness beautifully.
- 1 teaspoon ground allspice (optional): For those who love a slightly spiced touch, it deepens the complexity of flavors.
- ¾ cup rolled oats: Creates the crunchy, hearty topping that contrasts so nicely with the soft rhubarb.
- ½ cup all-purpose flour: Provides structure to the crisp topping, helping it hold together.
- ½ cup brown sugar, packed: Gives the topping a rich sweetness and a touch of molasses flavor.
- ¼ teaspoon salt: Enhances all the flavors, balancing sweetness and tartness.
- ½ cup unsalted butter, cold and cubed: The secret to a tender, crumbly topping that browns perfectly in the oven.
How to Make Rhubarb Crisp Recipe
Step 1: Preheat and Prepare Your Oven
Set your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Preheating is key for a crisp top that gets golden and crunchy just right, while the rhubarb filling bubbles away underneath.
Step 2: Mix the Rhubarb Filling
In a mixing bowl, combine your diced fresh rhubarb with white sugar, flour, water, cinnamon, and allspice if you’re using it. Toss everything together until the rhubarb pieces are coated evenly. This step ensures the flavors meld and the juices thicken nicely as it bakes.
Step 3: Transfer to Baking Dish
Grease an 8×8-inch baking dish to prevent sticking, then pour in your rhubarb mixture. Spread it out evenly; this will become the luscious, bubbly base of your crisp.
Step 4: Prepare the Crisp Topping
In a separate bowl, combine rolled oats, flour, brown sugar, and salt. Add the cold cubed butter, then use a pastry cutter or your fingers to work it in until the mixture forms coarse crumbs. This cold butter is what gives the topping its irresistible crumbly texture.
Step 5: Assemble and Bake
Sprinkle the oat mixture evenly over your rhubarb filling, covering it completely. Pop the whole dish into the oven and bake for 35 to 40 minutes. You’ll know it’s done when the top is golden brown and you see the rhubarb bubbling around the edges—pure perfection.
Step 6: Cool and Serve
Allow the crisp to cool just slightly before serving. This resting time lets the juices thicken a little more while keeping everything warm and inviting. Don’t forget a scoop of vanilla ice cream or a spoonful of whipped cream to take it over the top!
How to Serve Rhubarb Crisp Recipe
Garnishes
One of the joys of this Rhubarb Crisp Recipe is how easy it is to dress it up: a scoop of creamy vanilla ice cream melting over the warm crisp is unbeatable. Alternatively, a dollop of lightly sweetened whipped cream or a sprinkle of toasted nuts adds texture and a touch of elegance.
Side Dishes
This crisp makes a wonderful finale to many meals, but it can also stand alongside a simple cup of coffee or tea for a cozy afternoon treat. For a brunch spread, try it with fresh fruit salad or yogurt to balance the richness.
Creative Ways to Present
Get playful by serving individual portions in small ramekins or mason jars for a charming presentation. You can also layer the crisp with yogurt or custard for a parfait-style dessert that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which sometimes is hard to imagine), store them in an airtight container in the refrigerator for up to 3 days. The crisp topping stays tasty, and the filling continues to sweeten as it rests.
Freezing
This Rhubarb Crisp Recipe freezes beautifully if you want to prepare it in advance. Bake it first, let it cool completely, then wrap tightly with foil or plastic wrap before placing it in the freezer. When you’re ready, thaw overnight in the fridge and warm it up before serving.
Reheating
To bring your crisp back to life, reheat it in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through and crisp on top. This method preserves that beautiful texture—microwaving can make it mushy, so the oven is definitely the way to go.
FAQs
Can I use frozen rhubarb for this Rhubarb Crisp Recipe?
Yes, you can use frozen rhubarb. Just be sure to thaw and drain any excess liquid before mixing with the other ingredients to avoid a soggy crisp.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free rolled oats. The crisp topping will still be delicious and crunchy.
What can I do if I don’t have allspice on hand?
No worries if you’re missing allspice. The cinnamon alone adds wonderful warmth, and the allspice is optional. You can also try a pinch of nutmeg or cloves as a substitute for a slightly different flavor.
How tart will this Rhubarb Crisp Recipe be?
The tartness is balanced by the sugar in both the filling and the topping, but it will still have a pleasantly tangy bite. If you prefer it sweeter, feel free to increase the sugar slightly.
Can I make this Rhubarb Crisp Recipe vegan?
Yes! Replace the unsalted butter with a plant-based butter or coconut oil, and use your favorite vegan sweeteners where needed. It still turns out wonderfully flavorful and satisfying.
Final Thoughts
This Rhubarb Crisp Recipe is a perfect way to celebrate the unique flavor of rhubarb while enjoying an easy, comforting dessert. Its vibrant tartness paired with a buttery, oat-filled topping never fails to impress. Give it a try—you’ll quickly see why it’s a favorite in so many kitchens, and it might just become a go-to dessert for you and your friends too!
Print
Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A comforting and delicious Rhubarb Crisp featuring a tangy rhubarb filling with a sweet, crunchy oat topping. Perfectly baked to golden perfection, this dessert is quick to prepare and ideal for serving warm with ice cream or whipped cream.
Ingredients
Filling
- 3 cups diced fresh rhubarb
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice (optional)
Topping
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the crisp evenly.
- Prepare the filling: In a mixing bowl, combine the diced rhubarb, white sugar, 1 tablespoon flour, water, ground cinnamon, and optional ground allspice. Toss everything together until the rhubarb pieces are evenly coated with the mixture.
- Transfer to baking dish: Grease an 8×8-inch baking dish, then pour the rhubarb mixture into it, spreading evenly to create the fruit base.
- Make the crisp topping: In another bowl, mix rolled oats, ½ cup flour, brown sugar, and salt. Add the cold cubed butter, then use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble the crisp: Sprinkle the oat and butter topping evenly over the rhubarb filling in the baking dish, ensuring full coverage.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Cool and serve: Allow the crisp to cool slightly before serving. It is delightful enjoyed warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Fresh rhubarb is preferred for the best flavor, but frozen rhubarb can be used if fresh is unavailable; thaw and drain excess liquid before use.
- The allspice is optional but adds a warm depth of flavor to the filling.
- Ensure the butter is very cold when mixing into the topping for a better crumbly texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
- Leftovers can be refrigerated and gently reheated before serving.
