Description

This classic Rhubarb Crisp is the perfect balance of tart and sweet. Fresh rhubarb is baked until tender and juicy under a buttery oat crumble topping. It’s an easy dessert that tastes like comfort in a bowl — especially with a scoop of vanilla ice cream on top!

Ingredients

For the Filling:

4 cups chopped fresh rhubarb (about 1/2-inch pieces)
3/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Crisp Topping:

3/4 cup old-fashioned oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup cold unsalted butter, cut into small pieces

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized pan.
Make the Filling: In a large bowl, toss chopped rhubarb with sugar, cornstarch, lemon juice, and vanilla. Pour into the prepared baking dish.
Make the Topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter and cut it in using a pastry cutter or your fingers until the mixture is crumbly.
Assemble: Sprinkle the oat topping evenly over the rhubarb mixture.
Bake: Bake for 40–45 minutes, or until the filling is bubbly and the top is golden brown.
Cool & Serve: Let cool for 10–15 minutes before serving. Best enjoyed warm with ice cream or whipped cream.

Notes

Add 1/2 cup chopped strawberries for a strawberry-rhubarb twist.
Use gluten-free oats and flour for a gluten-free version.
For extra crunch, mix in 1/3 cup chopped nuts with the topping.