Name: Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 cups fresh rhubarb, chopped; 1 cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 cup old-fashioned rolled oats; 3/4 cup all-purpose flour; 3/4 cup brown sugar, packed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted

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Get ready to fall in love with this classic comfort dessert! The Rhubarb Crisp Recipe combines tart, vibrant rhubarb with a sweet, golden oat topping that’s both rustic and irresistible. This dish is bursting with color and flavor, but comes together so easily you’ll want to make it all season long. Whether you’re baking for a special gathering or just treating yourself, this recipe guarantees a warm, homey dessert that brings a big dose of happiness with every bite.

Ingredients You’ll Need

One of the best things about this dessert is how each ingredient plays a starring role in making the Rhubarb Crisp Recipe so memorable. You don’t need anything fancy—just humble pantry staples and fresh rhubarb for a result that tastes nostalgic yet fresh. Here’s what you’ll need, plus a couple of tips for each ingredient to ensure your crisp turns out perfectly:

Fresh rhubarb: Use 6 cups of chopped stalks; their tartness is the heart and soul of this dessert.
Granulated sugar: 1 cup sweetens up the rhubarb just enough, balancing its tangy edge without overpowering it.
Cornstarch: 2 tablespoons help thicken the filling and keep it from getting runny.
Vanilla extract: 1 teaspoon lends a subtle warmth and depth of flavor that rounds everything out.
Old-fashioned rolled oats: 1 cup adds irresistible texture and a rustic, nutty bite to the topping.
All-purpose flour: 3/4 cup binds the topping together for those classic golden, crumbly clusters.
Brown sugar: 3/4 cup (packed) makes the topping rich, gooey, and deeply caramelized.
Ground cinnamon: 1/2 teaspoon adds a cozy spice that’s just noticeable enough.
Salt: 1/4 teaspoon sharpens all the flavors and keeps the sweetness in check.
Unsalted butter: 1/2 cup (melted) brings everything together for the perfect crisp topping.

How to Make Rhubarb Crisp Recipe

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 350°F to ensure even baking. Lightly grease a 9×13-inch baking dish—this prevents any sticky situations later and makes serving a breeze. Setting this up first means you’ll be ready to layer everything as soon as your ingredients are mixed.

Step 2: Toss the Rhubarb Filling

In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss everything gently but thoroughly, making sure the rhubarb is evenly coated. That cornstarch is crucial; it acts as a thickener, so your filling won’t turn into soup. Transfer your mixture to the prepared baking dish, spreading it out in an even layer.

Step 3: Mix Up the Crispy Topping

In a clean bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and mix until everything is crumbly and moist, with no dry patches remaining. The goal is a clumpy, textured mixture that will bake up perfectly golden and crisp.

Step 4: Assemble and Bake

Scatter that crumbly topping evenly over your rhubarb mixture. Don’t worry if there are some bigger or smaller clumps; texture is your friend here! Slide the dish into your oven and bake for 40 to 45 minutes, or until the topping is deeply golden brown and you can see the fruity filling bubbling around the edges. The aroma will be unbeatable.

Step 5: Let It Cool (Just a Bit!)

As tempting as it is to dive in right away, let your Rhubarb Crisp Recipe cool for at least 15 minutes. This gives the juices a chance to thicken and will help the portions hold together when you scoop them out. Serve warm for the ultimate comfort!

How to Serve Rhubarb Crisp Recipe

Garnishes

Enhance the beauty and taste of your crisp with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce. A few fresh mint leaves also look lovely and add a pop of color.

Side Dishes

This dessert is satisfying on its own, but for a special brunch or summer party, pair it with a platter of fresh strawberries or a scoop of tangy Greek yogurt. The tartness of the fruit and creaminess of the yogurt complement the Rhubarb Crisp Recipe beautifully.

Creative Ways to Present

For a dinner party, try baking the crisp in individual ramekins or mini cast iron skillets for a charming, personalized touch. Or, scoop servings into pretty mason jars to serve at a picnic—compact, portable, and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Rhubarb Crisp Recipe keeps wonderfully in the fridge. Simply cover the baking dish (or transfer to an airtight container) and refrigerate for up to three days. The topping will soften slightly but remains delicious.

Freezing

If you want to make the most of rhubarb season, this dessert freezes well. Once completely cooled, wrap the baked crisp tightly and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Reheating

To have that fresh-from-the-oven experience, reheat the crisp in a 350°F oven for about 15-20 minutes, or until warmed through and the topping is re-crisped. You can also microwave individual portions for a quick treat, though the texture will be softer.

FAQs

Can I use frozen rhubarb in this Rhubarb Crisp Recipe?

Absolutely! Frozen rhubarb works just as well—no need to thaw, but you may want to add an extra teaspoon of cornstarch to compensate for extra moisture.

Do I need to peel rhubarb before using it?

No peeling necessary! Simply wash the stalks and trim off any rough ends. Peeling is only needed if the rhubarb is especially tough or fibrous.

Can I add other fruit to the Rhubarb Crisp Recipe?

Yes, and it’s delicious! Strawberries and apples both blend beautifully with rhubarb, adding their own sweetness and flavor. Just substitute up to half the rhubarb with your chosen fruit.

How do I know when the crisp is done?

The topping should be golden brown and the filling should be bubbling, especially at the edges. This usually takes about 40–45 minutes.

Is this recipe suitable for making ahead?

Definitely! You can assemble the crisp (without baking), cover, and refrigerate for up to a day before baking. Or, bake it in advance and reheat as needed—the Rhubarb Crisp Recipe is incredibly flexible.

Final Thoughts

If you’re looking for the ultimate throwback treat that’s easy and absolutely bursting with flavor, this Rhubarb Crisp Recipe is it. Honestly, once you taste the golden, buttery topping and that tangy-sweet filling, you’ll want to bake it for every occasion—or maybe just for yourself! Give it a try and let your kitchen fill up with the scent of pure homemade happiness.

Rhubarb Crisp Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Rhubarb Crisp recipe is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a sweet, crumbly topping. It’s a classic American treat that’s easy to make and even easier to enjoy.

Ingredients

Scale

Rhubarb Filling:

6 cups fresh rhubarb, chopped
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Topping:

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Prepare the filling: Toss chopped rhubarb with sugar, cornstarch, and vanilla. Transfer to a greased baking dish.
Make the topping: Mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Sprinkle over rhubarb.
Bake: Bake for 40–45 minutes until golden brown and bubbly. Let cool slightly before serving.