Introduction
This Easy Rhubarb Crisp is a simple, comforting dessert that highlights the bright, tangy flavor of fresh rhubarb with a buttery, crunchy oat topping. Ready in under an hour, this classic spring and summer treat is perfect served warm with a scoop of vanilla ice cream for the ultimate sweet-tart balance.
Why You’ll Love This Recipe
Minimal prep – Just chop, mix, and bake!
No fancy ingredients – Pantry staples only
Perfect texture – Tender rhubarb with a crisp, golden topping
Versatile – Works with fresh or frozen rhubarb
Ingredients You’ll Need
For the Rhubarb Filling:
- 4 cups chopped rhubarb (½-inch pieces, about 5-6 stalks)
- ½ cup granulated sugar (adjust to taste)
- 2 tbsp cornstarch (or flour for thickening)
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Zest of 1 orange (optional, for brightness)
For the Crisp Topping:
- 1 cup old-fashioned oats
- ½ cup all-purpose flour (or almond flour for gluten-free)
- ½ cup packed brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup (1 stick) cold butter, cubed
Optional Add-Ins:
- ½ cup chopped strawberries (for Strawberry-Rhubarb Crisp)
- ¼ tsp nutmeg or cardamom (for extra spice)
Step-by-Step Instructions
1. Prep the Rhubarb Filling
- Preheat oven to 375°F (190°C).
- In a large bowl, toss rhubarb, sugar, cornstarch, vanilla, and cinnamon until well coated.
- Transfer to a greased 8×8-inch baking dish (or similar size).
2. Make the Crisp Topping
- In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Cut in cold butter with a pastry cutter or fork until crumbly.
- Sprinkle evenly over the rhubarb.
3. Bake & Serve
- Bake for 35-40 minutes until bubbly and golden brown.
- Let cool 10 minutes before serving.
- Top with vanilla ice cream or whipped cream.
Pro Tip: If the topping browns too quickly, cover loosely with foil.
Expert Tips for the Best Rhubarb Crisp
Choosing & Prepping Rhubarb
- Use fresh, firm stalks (avoid limp or woody ones).
- No need to peel—just trim ends and chop.
- Frozen rhubarb works too—thaw and drain excess liquid first.
Adjusting Sweetness & Texture
- Tart lover? Reduce sugar to ⅓ cup.
- Sweeter tooth? Add ½ cup strawberries or extra brown sugar.
- Extra crunch? Add ¼ cup chopped nuts to the topping.
Make-Ahead & Storage
- Assemble ahead – Keep unbaked crisp refrigerated for 1 day before baking.
- Leftovers – Store covered in the fridge for 3 days (reheat before serving).
- Freeze – Bake, cool, and freeze for 1 month (reheat at 350°F).
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Thaw and drain well to prevent a soggy crisp.
Why is my crisp too watery?
Rhubarb releases juice—ensure you use enough cornstarch and don’t overmix.
Can I make this gluten-free?
Substitute almond flour for regular flour in the topping.
What if I don’t have oats?
Use extra flour + ¼ cup chopped nuts for crunch.
Why This Rhubarb Crisp is a Must-Try
Easy but impressive – Looks and tastes like you spent hours!
Balanced flavors – Tart rhubarb + sweet, buttery topping
Crowd-pleasing – Perfect for potlucks or family dinners
Ready to bake? Serve warm with ice cream—it’s pure comfort in a dish!
Print
Easy Rhubarb Crisp: The Perfect Sweet-Tart Dessert
- Total Time: 40 mins
Description
Indulge in the delightful balance of tart and sweet with this easy Rhubarb Crisp. A simple yet delicious dessert, it showcases rhubarb’s unique flavor paired with a crunchy, buttery crumble. Perfect for a quick treat or a potluck favorite, this crisp is sure to impress.
Ingredients
2 pounds sliced rhubarb (fresh or frozen)
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp ground cinnamon
1 cup oats
1/2 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
1 pinch salt
1 stick cold butter, cubed
Instructions
Preheat oven to 400°F (200°C). Butter a 2-quart casserole dish.
Combine rhubarb, cornstarch, sugar, and cinnamon in a bowl. Spread in the dish.
Mix oats, flour, sugar, cinnamon, and salt. Add butter and mix until crumbly.
Sprinkle topping over rhubarb. Bake for 35 minutes until golden and bubbly.
Notes
Savor the delightful flavors of this Easy Rhubarb Crisp, a perfect spring and summer dessert.
