Rhubarb Crisp
Celebrate spring with this delicious rhubarb crisp recipe. Made with fresh sliced rhubarb and a crunchy oat and brown sugar top crust!
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When rhubarb season rolls around in spring, this rhubarb crisp is one of the first desserts I reach for. With its bright, tangy filling and buttery oat topping, it’s like a seasonal twist on a classic fruit crisp—but made entirely with rhubarb.
Whether served warm with a drizzle of cream or topped with a scoop of vanilla ice cream, it’s a perfect way to enjoy this vibrant spring produce. It’s simple, satisfying, and comes together with just a few pantry ingredients.
What You’ll Like About This Recipe
- Sweet-tart balance. The natural sharpness of rhubarb is softened with sugar and a simple cooked syrup, so the filling ends up pleasantly tangy rather than puckery. The topping adds caramel sweetness that rounds everything out.
- Buttery oat crumb topping. The topping doubles as a base and a crumble, with flour, oats, brown sugar, cinnamon, and melted butter. You get a crisp, cookie-like bottom layer and a nubbly, crunchy top that contrasts beautifully with the soft filling.
- Simple pantry-friendly method. Aside from fresh rhubarb, most of the ingredients—flour, oats, sugar, butter, cornstarch, vanilla—are pantry staples. The syrup cooks quickly on the stovetop, and the rest of the dessert is assembled right in the baking dish.
- Flexible for gatherings. This crisp bakes in a standard 8- or 9-inch square pan and is easy to scoop into bowls. It’s casual enough for weeknights but feels special for spring dinners, Mother’s Day, Easter, or anytime rhubarb is in season.
- Easy to adapt. You can tweak the spices, add berries, or adjust the sweetness to suit your taste. The basic method stays the same, which makes it a great base recipe to customize year after year.
Ingredient Notes
- Rhubarb – Fresh rhubarb brings the signature tart flavor and rosy color. Slice the stalks into even ¼-inch pieces so they cook at the same rate. If your rhubarb is very thick or fibrous, you can peel away any especially tough outer strings before slicing.
- All-purpose flour – Used in the crumb mixture to give structure and a slightly cookie-like texture to both the base and topping. Measuring by weight or using the spoon-and-level method helps prevent a dry, floury topping.
- Oats – Quick or rolled oats both work and add chew and texture to the crisp. Rolled oats will give a slightly heartier, more rustic topping, while quick oats make it a bit more tender and cohesive.
- Brown sugar – Light brown sugar adds caramel notes and helps the crumb topping crisp and brown nicely. Firmly packing it into the cup ensures you get the right sweetness and texture.
- Cinnamon – Gives the topping a warm, cozy flavor that complements the rhubarb without taking over. You can add a pinch of nutmeg or cardamom if you like a spiced twist.
- Butter – Melted butter binds the crumb topping ingredients and helps them bake into crisp, golden clumps. Unsalted butter lets you control the salt level, but salted butter can work—just reduce added salt elsewhere if you adjust.
- Granulated sugar – Sweetens the filling and balances the tart rhubarb. If your rhubarb is very sour, you can increase the sugar slightly; if you like a sharper dessert, you can cut it back a bit.
- Cornstarch – Thickens the syrup that’s poured over the rhubarb, turning the juices into a glossy, spoonable sauce instead of a watery layer. Whisk it thoroughly with the sugar before adding water to avoid lumps.
- Vanilla extract – Stirred into the hot syrup at the end to add a soft, dessert-like aroma. It rounds off the edges of the tart filling and pairs well with the brown sugar and cinnamon in the topping.
How to Make Rhubarb Crisp
- Prepare the baking dish by lightly buttering an 8- or 9-inch square pan so the bottom crumb layer and filling don’t stick.
- Stir together the flour, oats, brown sugar, and cinnamon in a mixing bowl until everything is evenly combined and there are no large clumps of sugar.
- Pour in the melted butter and mix until the dry ingredients are evenly moistened and the mixture forms soft, clumpy crumbs that hold together when pressed.
- Press about half of this crumb mixture firmly and evenly into the bottom of the prepared pan to create a base layer, leaving the rest for the topping.
- Slice the rhubarb into ¼-inch pieces and spread it evenly over the crumb base, making sure it’s in a fairly even layer so it cooks uniformly.
- In a small saucepan, whisk the granulated sugar and cornstarch together until well blended, then slowly add the water while whisking to create a smooth mixture with no dry spots.
- Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture bubbles and thickens into a clear, glossy syrup that coats the back of a spoon.
- Remove the pan from the heat and stir in the vanilla extract, then immediately pour the hot syrup evenly over the rhubarb in the baking dish so it seeps down between the pieces.
- Sprinkle the remaining crumb mixture evenly over the top, breaking up any very large clumps so the topping is fairly even but still textured.
- Bake until the rhubarb is tender when pierced with a fork and the topping is golden and crisp, then let the crisp cool slightly before serving so the juices can thicken.
Rhubarb Crisp Tips
- Choosing stalks that are firm, brightly colored, and free of soft spots will give you the best texture and flavor in the finished crisp. Avoid using rhubarb leaves—they are not edible and should be discarded.
- Pressing the bottom crust firmly into the pan helps it bake into a cohesive base rather than a loose, sandy layer that crumbles apart when you scoop the crisp.
- Cooking the sugar and cornstarch mixture until it is fully thickened and no longer cloudy ensures the filling sets nicely rather than remaining watery. Keep the heat moderate and stir constantly to prevent scorching.
- Watching the crust near the end of baking helps you avoid overbrowning the topping. If it looks dark before the rhubarb is tender, you can tent the dish loosely with foil for the last few minutes.
Recipe Variations
- Make it strawberry-rhubarb. Swap part of the rhubarb for sliced fresh strawberries, keeping the total amount of fruit about the same. The berries add sweetness and a more familiar flavor, which is great for folks who are new to rhubarb. You may be able to reduce the sugar slightly if your berries are very sweet.
- Add a nutty crunch. Stir a handful of chopped pecans, walnuts, or almonds into the crumb mixture before adding the melted butter. The nuts toast in the oven and add a richer, more complex crunch to both the base and the topping.
- Use whole wheat flour. Replace part of the all-purpose flour in the topping with whole wheat flour for a slightly heartier, more rustic flavor. The texture will be a bit more substantial, which works nicely with the oats and brown sugar.
- Spice it up. Add a pinch of ground ginger or cardamom to the topping along with the cinnamon, or stir a small amount of orange zest into the syrup before you pour it over the rhubarb. Citrus and warm spices both complement rhubarb’s tart, earthy flavor.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Add a dollop of whipped cream or a drizzle of sweetened cream.
- Pair with coffee or tea for a light dessert or afternoon treat.
- Include on a spring dessert buffet with shortcakes and lemon bars.
How to Store
- Refrigerate: Let the rhubarb crisp cool to room temperature, then cover the dish tightly or transfer leftovers to airtight containers. Refrigerate for up to 3 to 4 days. The topping will soften somewhat over time, but the flavors deepen nicely.
- Reheat: Warm individual portions in the microwave just until heated through, or reheat larger amounts in a 325°F oven until the filling is bubbling at the edges. A short time in the oven helps re-crisp the topping better than the microwave alone.
- Freeze: For longer storage, cool the crisp completely and freeze in a tightly wrapped baking dish or in individual portions in freezer-safe containers for up to about 2 months. The topping may lose a bit of its crunch after thawing, but the dessert will still be very enjoyable.
Rhubarb Crisp
Enjoy the sweet and tart flavor of rhubarb in a warm and comforting rhubarb crisp. It’s perfect for spring gatherings!
Ingredients
For the Topping
- 1 cup all-purpose flour, (128 grams)
- ¾ cup oats, quick or rolled
- 1 cup brown sugar, light, firmly packed
- 1 teaspoon ground cinnamon
- ½ cup butter, melted (plus more for the pan)
For the Filling
- 1 ½ pounds rhubarb, about 4 to 5 cups, sliced (1/4-inch)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F and lightly butter an 8- or 9-inch baking pan.
- Combine the flour, oats, brown sugar, cinnamon, and melted butter in a bowl; stir to form the crumbs.
- Pat half the crumb mixture into the prepared baking pan.
- Cut the rhubarb into 1/4-inch slices and arrange it on the crust
- Combine the sugar and cornstarch in a saucepan and whisk to blend. Gradually add the water, stirring until smooth and well blended. Place the pan over medium low heat and cook, stirring constantly, until thickened. Add the vanilla and pour over the rhubarb.
- Top the rhubarb with the remaining crumbs.
- Bake the crisp for 35 to 40 minutes or until the rhubarb is tender.
Nutrition
Calories: 416kcalCarbohydrates: 75gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 105mgPotassium: 332mgFiber: 3gSugar: 53gVitamin A: 442IUVitamin C: 7mgCalcium: 109mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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