Name: Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 5 cups fresh rhubarb (chopped into 1/2-inch pieces); 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup rolled oats; 3/4 cup all-purpose flour; 2/3 cup brown sugar (packed); 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup cold unsalted butter (cut into small cubes)

Jump to Recipe·Print Recipe

If you’re craving the ultimate blend of tart, sweet, bubbly fruit, and a delightfully crunchy oat topping, this Rhubarb Crisp Recipe truly delivers on every level. As the rhubarb softens and melts beneath the golden brown cap, each spoonful brings a cozy, old-fashioned comfort that tastes like grandma’s spring kitchen, but with the easiest prep you’ll ever meet. Whether you sneak your first bite straight from the pan (we won’t judge!) or serve it up to giddy friends, this is the go-to dessert you’ll turn to all season long.

Ingredients You’ll Need

The beauty of this Rhubarb Crisp Recipe is how each ingredient gently shines — nothing fancy, just the simple essentials that nod to tradition and practicality. Every part, from the tart fruit to the buttery crumble, adds its own touch to the magical, layered results.

Rhubarb (5 cups, chopped): The hero of this crisp, rhubarb brings a tart pop and breaks down into a jammy, rosy filling as it bakes.
Granulated Sugar (1/2 cup): Sweetens and balances the rhubarb without covering up its unique tangy flavor.
Cornstarch (1 tablespoon): Thickens the juices so the filling stays luscious and not watery.
Vanilla Extract (1 teaspoon): Rounds out the fruit filling and adds a subtle warmth in the background.
Rolled Oats (1 cup): Lends the topping a nubby, hearty crunch that’s simply irresistible.
All-Purpose Flour (3/4 cup): Helps the oat topping hold together, creating those perfect golden crumbles.
Brown Sugar (2/3 cup, packed): Adds a hint of molasses and extra depth of flavor to the crisp.
Ground Cinnamon (1/2 teaspoon): Warm spice that perfumes the entire dessert as it bakes.
Salt (1/4 teaspoon): Enhances all the sweet and tart notes so every bite pops.
Cold Unsalted Butter (1/2 cup, cubed): The magic ingredient for a crisp, rich, and perfectly crumbly topping; cold butter is non-negotiable here!

How to Make Rhubarb Crisp Recipe

Step 1: Preheat and Prep Your Pan

Start by setting the oven to 375°F (190°C) so everything’s ready when you are. Give your 9×9-inch baking dish a light butter or spray — it prevents sticking and helps create those lovely crusty edges everyone secretly fights over.

Step 2: Make the Fruit Filling

In a big mixing bowl, combine your chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Give it a few good stirs until the rhubarb looks glistening and evenly coated. The cornstarch is your thickening ally here, gently binding the rhubarb juices as the crisp bakes. Pour the mixture into your prepared baking dish, spreading it out evenly.

Step 3: Prepare the Crisp Topping

In a new bowl, mix up the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Next, add those cold cubes of butter and cut them in using your fingers or a pastry blender. You want everything to look like a mixture of small, moist crumbs and a few larger buttery chunks — that’s what gives the topping its character!

Step 4: Assemble and Bake

Sprinkle the topping generously over the rhubarb filling, making sure there are no big empty spots. Slide the dish into the oven and bake for 35 to 40 minutes, or until the topping turns golden brown and you can see the fruit juices bubbling up at the edges. Let it cool for a bit to set — if you can wait!

How to Serve Rhubarb Crisp Recipe

Garnishes

This crisp positively loves a finishing touch. A classic scoop of creamy vanilla ice cream is unbeatable, melting into the warm fruit for that dreamy, hot-cold contrast. Or try a snowy dollop of freshly whipped cream for a lighter counterpoint.

Side Dishes

Since the Rhubarb Crisp Recipe is bold, tangy, and sweet, it plays well with mild sides. Serve it after a spring or summer meal of grilled chicken, fresh salads, or alongside a berry fruit salad for a colorful celebration. Coffee or a mild black tea makes a perfect sipper afterward.

Creative Ways to Present

If you want to bring a little extra charm, portion the crisp into individual ramekins before baking — everyone gets their own! Or, for a brunch buffet, spoon it into mini mason jars. Sprinkle with extra toasted oats or a dash of powdered sugar just before bringing it to the table for a touch of flair.

Make Ahead and Storage

Storing Leftovers

Once everyone’s had seconds (and maybe thirds!), slip any leftover Rhubarb Crisp Recipe into an airtight container. It keeps beautifully in the refrigerator for up to four days, with no loss in flavor and just as much cozy appeal.

Freezing

If you want to save the crisp for future cravings, let it cool completely and then freeze in portions or as a whole. Wrap tightly and keep for up to three months. When thawing, leave it in the fridge overnight to prevent the topping from getting soggy.

Reheating

To enjoy that just-baked magic, warm individual servings in the microwave in 20-second bursts, or reheat the whole thing in the oven at 350°F for about 15 minutes. The topping crisps right back up and the filling turns bubbly again — so worth it!

FAQs

Can I use frozen rhubarb for this Rhubarb Crisp Recipe?

Absolutely! Just thaw the rhubarb and drain off excess liquid before mixing it with the other ingredients. Frozen rhubarb actually bakes up beautifully in crisp recipes.

How do I know when the crisp is done baking?

You’ll see the topping golden brown and the fruit filling bubbling at the edges. This means the juices have thickened and the oats have toasted perfectly. Don’t be afraid to give it a couple extra minutes if you love extra crunch.

Can I add other fruits to the Rhubarb Crisp Recipe?

Definitely! Strawberries are an especially classic match, but blueberries or apples work great too. Just keep the total fruit amount the same and enjoy the burst of color and flavor.

Does this recipe work gluten-free?

Yes! Swap in your favorite gluten-free flour blend for the all-purpose flour, and make sure your oats are certified gluten-free. Everything else stays deliciously the same.

What’s the best way to transport this for a picnic or party?

Bake your Rhubarb Crisp Recipe in a sturdy baking dish with a lid or cover tightly with foil. Transport it flat, and if you want to keep the topping crisp, reheat briefly at your destination if you have the option.

Final Thoughts

If you’re looking for a dessert that’s pure nostalgia in every bite, this Rhubarb Crisp Recipe is the treat to cozy up with, serve to friends, or sneak by the spoonful for breakfast. Give it a go — it might just become your new favorite spring and summer ritual!

Rhubarb Crisp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

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

Print Recipe

Description

A delightful Rhubarb Crisp recipe that combines the tartness of fresh rhubarb with a sweet, crunchy oat topping. Perfect for a spring dessert or any time you crave a comforting treat.

Ingredients

Scale

Rhubarb Filling:

5 cups fresh rhubarb (chopped into 1/2-inch pieces)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Oat Topping:

1 cup rolled oats
3/4 cup all-purpose flour
2/3 cup brown sugar (packed)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter (cut into small cubes)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare the baking dish: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
Prepare the rhubarb filling: Combine rhubarb, sugar, cornstarch, and vanilla in a bowl. Pour into the baking dish.
Make the oat topping: Mix oats, flour, brown sugar, cinnamon, and salt. Add butter and blend until crumbly.
Top the rhubarb: Sprinkle the oat mixture over the rhubarb.
Bake: Bake for 35–40 minutes until golden and bubbly.
Serve: Let cool slightly before serving.