Rhubarb Crisp is a warm and comforting dessert that highlights the tartness of fresh rhubarb, beautifully balanced by a sweet, buttery topping. The rhubarb is gently cooked with sugar, creating a tangy base that is both refreshing and satisfying. Topped with a crumbly mixture of oats, flour, brown sugar, and butter, this crisp bakes to a golden brown, providing a delightful contrast in texture. Each spoonful combines the tartness of the fruit with the rich, crunchy topping, often enhanced by a hint of cinnamon or nutmeg. Served with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert is a quintessential treat for spring, celebrating the unique flavor of rhubarb.
Rhubarb Crisp
Ingredients
FILLING
- 6 cups chopped fresh rhubarb (1-inch pieces)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
TOPPING
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F.
- Grease a 9×9-inch baking dish with butter or cooking spray.
- Combine the chopped rhubarb, granulated sugar, 1/4 cup flour, vanilla extract, and cinnamon in a large bowl. Toss gently to coat the rhubarb evenly without breaking the pieces. Transfer the rhubarb mixture to the prepared baking dish, spreading it into an even layer.
- In the same bowl, mix the oats, 3/4 cup flour, brown sugar, and salt for the topping. Add the cold cubed butter to the oat mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form. Keep the butter cold for a flakier, crisper topping and don’t overmix.
- Sprinkle the topping evenly over the rhubarb filling.
- Bake for 35–40 minutes, or until the filling is bubbly and the topping is golden brown.
- Remove the crisp from the oven and let it cool on a wire rack for 15 minutes before serving.
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