Rhubarb Crisp

Why You’ll Love This Recipe

Rhubarb Crisp is a classic springtime dessert that balances the tartness of fresh rhubarb with a sweet, buttery oat topping. It’s a comforting, rustic treat that comes together easily and is best served warm with a scoop of vanilla ice cream. Perfect for showcasing rhubarb season, this dessert brings both flavor and nostalgia to the table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rhubarbsugarcornstarchvanilla extractlemon juiceold-fashioned oatsall-purpose flourbrown sugarsaltunsalted butter (cold and cubed)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a large bowl, toss together chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice until the rhubarb is evenly coated.

Spread the rhubarb mixture evenly into the prepared baking dish.

In a separate bowl, mix the oats, flour, brown sugar, and salt.

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Sprinkle the oat mixture evenly over the rhubarb.

Bake for 40-45 minutes, or until the topping is golden and the rhubarb is bubbling.

Allow to cool slightly before serving.

Servings and timing

This recipe yields 8 servings.Preparation time: 15 minutesBaking time: 40-45 minutesCooling time: 10 minutesTotal time: 65-70 minutes

Variations

Add strawberries to the rhubarb for a classic strawberry-rhubarb crisp.

Mix in chopped nuts like pecans or walnuts into the topping for added crunch.

Use maple syrup or honey in the filling for a natural sweetener twist.

Include a pinch of cinnamon or nutmeg for warm spice flavor.

Make it gluten-free by substituting oat flour and certified gluten-free oats.

storage/reheating

Store Rhubarb Crisp covered in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 30-45 seconds or warm the entire dish in a 300°F (150°C) oven for 15-20 minutes.It can also be frozen for up to 2 months—thaw overnight in the fridge and reheat before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess liquid.

Is it necessary to peel rhubarb?

No, the peel softens during baking and adds color and texture.

Can I make this dessert ahead of time?

Yes, assemble it and refrigerate for up to 24 hours before baking.

What can I serve with rhubarb crisp?

Vanilla ice cream, whipped cream, or a dollop of Greek yogurt are great options.

How tart is rhubarb crisp?

It’s pleasantly tangy, balanced by the sweet topping and sugar in the filling.

Can I reduce the sugar?

Yes, but keep some to balance the tartness of the rhubarb.

Should I cover it while baking?

No, bake uncovered to allow the topping to crisp.

Can I use quick oats?

It’s best to use old-fashioned oats for texture, but quick oats can work in a pinch.

Why is my crisp soggy?

Overripe rhubarb or too much liquid can cause sogginess—drain well and bake until bubbly.

Can I double the recipe?

Yes, use a larger baking dish and extend the baking time slightly.

Conclusion

Rhubarb Crisp is a timeless dessert that captures the essence of spring with its sweet-tart flavor and comforting crumble topping. Whether you enjoy it fresh from the oven or reheated the next day, it’s a satisfying way to make the most of rhubarb season. Give this easy, crowd-pleasing recipe a try and savor the taste of homemade goodness.

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