Rhubarb Crisp Recipe – Sweet, Tangy & Comforting
This rhubarb crisp is the perfect blend of tangy and sweet, with a juicy rhubarb filling topped by a golden, buttery oat crumble. It’s easy to make, incredibly comforting, and ideal for spring and summer desserts. Serve it warm with ice cream for a nostalgic, crowd-pleasing treat.
Equipment
- 9x13-inch baking dish
- Two mixing bowls (one for filling, one for topping)
- Measuring Cups and Spoons
- Pastry cutter or forks
- Spatula or spoon
Ingredients
For the Filling:
- 6 cups rhubarb chopped into ½-inch pieces (fresh or thawed frozen)
- ¾ to 1 cup granulated sugar adjust based on rhubarb tartness
- 2 tablespoons cornstarch or all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar packed
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cubed
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Make the Rhubarb Filling
- In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla. Stir well until the rhubarb is fully coated. Pour this mixture into the prepared baking dish.
Prepare the Crisp Topping
- In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or forks to work the butter into the dry mixture until it resembles coarse crumbs.
Assemble and Bake
- Sprinkle the crisp topping evenly over the rhubarb mixture. Bake uncovered for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
Cool and Serve
- Let the crisp cool for at least 15 minutes before serving. Enjoy warm with vanilla ice cream, whipped cream, or even on its own!
Notes
Serving Suggestions
- Serve warm for the ultimate comforting dessert.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftovers make a perfect sweet breakfast!