Name: Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 5 cups chopped fresh rhubarb (about 1-inch pieces); ¾ cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup old-fashioned rolled oats; ¾ cup all-purpose flour; ⅔ cup packed brown sugar; ½ teaspoon cinnamon; ¼ teaspoon salt; ½ cup cold unsalted butter (cut into cubes)

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If there’s one classic dessert that defines the flavors of late spring, it’s a Rhubarb Crisp Recipe. Tart, ruby-hued rhubarb snuggles beneath a buttery, golden oat topping for a treat that never goes out of style. Whether you grew up picking stalks from a backyard patch or stumbled upon fresh rhubarb at the farmer’s market, this recipe is your ticket to bright, nostalgic comfort. In less than an hour, you’ll have the most inviting aroma filling your kitchen and a warm, bubbly crisp ready to savor and share.

Ingredients You’ll Need

The beauty of the Rhubarb Crisp Recipe is in its simplicity. Each ingredient brings something special to the table—sweet, tart, crumbly, or velvety—so don’t skip a thing! Let’s take a closer look at why each component matters.

Rhubarb (5 cups, chopped): The undisputed star—fresh and brightly tart, rhubarb gives this crisp its gorgeous flavor and color.
Granulated Sugar (¾ cup): Sweetens the fruit layer and tempers rhubarb’s natural tang.
Cornstarch (1 tablespoon): Thickens the filling, so you end up with a luscious—not runny—fruit base.
Vanilla Extract (1 teaspoon): Adds warmth and depth, highlighting the fruit’s floral notes.
Old-Fashioned Rolled Oats (1 cup): These create a hearty, chewy crisp topping that contrasts beautifully with the soft filling.
All-Purpose Flour (¾ cup): Provides structure so the crumble turns golden and crunchy.
Brown Sugar (⅔ cup, packed): Adds caramel sweetness to the topping, complementing the rhubarb.
Cinnamon (½ teaspoon): A dash of spice lifts the entire dessert with cozy notes.
Salt (¼ teaspoon): Enhances every flavor—don’t be tempted to leave it out!
Cold Unsalted Butter (½ cup, cubed): The secret to a crumbly, melt-in-your-mouth topping.

How to Make Rhubarb Crisp Recipe

Step 1: Prep Your Baking Dish and Oven

Begin by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease an 8×8-inch baking dish, ensuring every corner is coated. This simple step keeps your delicious crisp from sticking and makes serving a breeze later on.

Step 2: Toss the Rhubarb Filling

In a large bowl, combine your chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss everything together gently until the rhubarb glistens with sugar and cornstarch. This ensures every bite is perfectly sweet and lush, with just the right texture.

Step 3: Spread Rhubarb in the Baking Dish

Evenly spread the rhubarb mixture across the bottom of your prepared baking dish. Press it down lightly with a spatula so you get an even layer—this means every serving will be packed with juicy fruit.

Step 4: Mix the Crisp Topping

In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Then add your cubes of cold butter. Use a pastry cutter, fork, or your fingertips to work the butter into the dry mixture. This step is hands-on and satisfying—keep going until the mix looks like coarse, buttery crumbs.

Step 5: Assemble and Bake

Scatter the oat topping generously and evenly over your rhubarb layer. Place the baking dish in the center of your preheated oven and bake for 35 to 40 minutes. The topping should turn a gorgeous golden brown, and you’ll see the filling bubbling up at the edges.

Step 6: Let Cool (Just a Bit!) and Serve

Once baked, let your Rhubarb Crisp Recipe cool for at least 10 minutes. This helps the filling set and keeps each serving neat. Now all that’s left to do is spoon it into bowls—ideally while it’s still warm and inviting!

How to Serve Rhubarb Crisp Recipe

Garnishes

Few things complement a crisp better than a scoop of vanilla ice cream or a swirl of softly whipped cream. Both melt beautifully into the warm dessert, creating that magical hot-cold combination you’ll crave again and again. For a pop of color, try a sprinkle of fresh mint or a dusting of powdered sugar just before serving.

Side Dishes

This Rhubarb Crisp Recipe shines as a standalone dessert, but if you want to play up spring’s bounty, serve it with a fresh fruit salad or a dollop of tangy Greek yogurt. These sides enhance the vibrant flavor and create a truly memorable meal, especially for brunch or a garden party.

Creative Ways to Present

Dress up individual portions in pretty ramekins for a dinner party, or bake your crisp in a cast-iron skillet for rustic charm. Layer cooled crisp in jars for a picnic, adding a spoonful of yogurt or ice cream for a portable treat. No matter the style, everyone will be wowed by your playful take on this homestyle favorite.

Make Ahead and Storage

Storing Leftovers

Leftover Rhubarb Crisp Recipe keeps beautifully in the fridge. Simply cover the dish tightly with foil or transfer extra servings to an airtight container. Enjoy within three days for the best texture and flavor—the crumble may soften but will still be utterly delicious.

Freezing

Looking to save time? You can prepare the crisp up to the baking step, cover tightly, and freeze for up to two months. Alternatively, freeze fully baked and cooled crisp. Either way, let it thaw overnight in the fridge before reheating so you preserve all those wonderful textures.

Reheating

To bring back that irresistible warmth and crispness, pop leftovers in a 350°F (175°C) oven for 15-20 minutes, uncovered. This gently restores the golden topping and warms the filling. In a hurry, a quick spin in the microwave will do the trick, though the topping may be a little less crunchy.

FAQs

Can I use frozen rhubarb for this Rhubarb Crisp Recipe?

Absolutely! You can substitute frozen rhubarb—no need to thaw, just add an extra tablespoon of cornstarch to absorb additional liquid, as frozen rhubarb tends to release more moisture as it bakes.

What if my rhubarb is especially tart?

Rhubarb varies a lot! Taste a piece before you bake. If it’s especially tangy, feel free to increase the granulated sugar by a couple of tablespoons so your filling balances out sweet and tart flavors perfectly.

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

It’s so easy! Swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend, and make sure your oats are certified gluten-free. The result will still be crisp-topped and irresistibly good.

Can I add other fruits to the rhubarb base?

Definitely. Strawberries are a classic pairing, but apples or raspberries work fantastically as well. Just keep the total fruit volume around five cups so the proportions and baking time stay the same.

How do I know when the crisp is done baking?

Look for a bubbling, jammy filling at the edges and a topping that’s deep golden brown. If in doubt, a few extra minutes in the oven will only intensify the crispiness and caramelization.

Final Thoughts

If you love capturing the flavors of the season in a single comforting dessert, this Rhubarb Crisp Recipe is a must-bake. It’s easy enough for a weeknight yet special enough for company—so don’t wait! Gather your rhubarb, prep a pan, and bake up a batch of cheer to share with the people you love.

Rhubarb Crisp Recipe

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4.5 from 16 reviews

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

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Description

Indulge in the delightful flavors of spring with this Rhubarb Crisp recipe. Sweet and tangy rhubarb topped with a crunchy oat mixture, served warm with a scoop of ice cream for the perfect dessert.

Ingredients

Scale

Rhubarb Filling:

5 cups chopped fresh rhubarb (about 1-inch pieces)
¾ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Oat Topping:

1 cup old-fashioned rolled oats
¾ cup all-purpose flour
⅔ cup packed brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup cold unsalted butter (cut into cubes)

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
Prepare Rhubarb Filling: In a bowl, mix rhubarb, granulated sugar, cornstarch, and vanilla. Spread in baking dish.
Make Oat Topping: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Sprinkle over rhubarb.
Bake: Bake for 35–40 minutes until golden and bubbly. Cool for 10 minutes before serving.
Serve: Enjoy warm with ice cream or whipped cream.