Print

Easy Classic Rhubarb Crisp with Buttery Oat Topping

Close-up of a single serving of warm rhubarb crisp with a golden, crumbly topping in a white ramekin.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy rhubarb crisp for a perfect blend of sweet and tart flavors. The buttery oat topping stays crunchy, creating a satisfying homemade dessert ideal for spring and summer.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped
  • 1 cup granulated sugar (adjust to taste)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • For the Topping:
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Prepare the filling: In a medium bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, and water. Toss gently until the rhubarb is coated. Pour this mixture into the prepared baking dish and spread it evenly.
  3. Prepare the topping: In a separate bowl, whisk together the 1 cup of flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This creates the buttery rhubarb crisp topping.
  5. Sprinkle the topping evenly over the rhubarb filling. Press lightly, but do not pack it down.
  6. Bake for 35 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbling thickly around the edges.
  7. Remove from the oven and let the crisp cool for at least 15 minutes before serving. This allows the filling to set.
  8. Serve warm, perhaps with vanilla ice cream for a classic taste of home.

Notes

  • For a strawberry rhubarb crisp, substitute 2 cups of the rhubarb with 2 cups of fresh or frozen strawberries.
  • If you prefer a more professional texture, use brown butter in the topping instead of plain cold butter for a nutty flavor.
  • This crisp is best eaten the day it is made for the crunchiest topping.

Nutrition

Find it online: https://cookingbyfelix.com/rhubarb-crisp-recipe-easy-classic-dessert/