I always look forward to the spring, when fresh rhubarb is easy to find and at its best. This rhubarb cobbler is a great way to celebrate the season. Fresh sliced rhubarb is cooked with a crunchy oat and brown sugar top crust. It’s similar to an apple crisp, but made with rhubarb.
For serving, drizzle a little sweet cream over the warm rhubarb crisp or top it off with a dollop of freshly whipped cream or a scoop of ice cream.
PrintRhubarb Crisp
Enjoy the sweet and tart flavor of rhubarb in a warm and comforting rhubarb crisp. It’s perfect for spring gatherings!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings 1x
- Category: Desserts, Rhubarb
- Method: Bake
Ingredients
Scale
For the Topping
- 1 cup (128 grams) all-purpose flour
- 3/4 cup oats, quick or rolled
- 1 cup light brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1/2 cup melted butter
For the Filling
- 1 1/2 pounds rhubarb, about 4 to 5 cups sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350 F.
- Combine the flour, oats, brown sugar, cinnamon, and melted butter in a bowl; stir to form the crumbs.
- Pat half the crumb mixture into a lightly buttered 8 or 9-inch square 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.
