If you’ve never tried Rhubarb Crisp, you’re in for the kind of comforting, sweet-tart magic that only a true classic dessert can deliver. This golden-topped treat marries the punchy brightness of rhubarb with a buttery, crumbly oat crust that’s simply irresistible. Whether you’re using garden-fresh stalks or a stash from your freezer, this crisp comes together in no time, fills your kitchen with the most nostalgic aroma, and never fails to impress at the table. If you love cozy desserts with just a touch of tang and a lot of heart, you’ll want to make Rhubarb Crisp again and again.
Ingredients You’ll Need
You only need a handful of pantry basics and fresh rhubarb to create a Rhubarb Crisp that’s bursting with flavor and gorgeous color. Every ingredient has a special role to play, from thickening the filling to making the topping extra crisp or lending warmth with a touch of spice.
- Rhubarb: Choose 4 cups of fresh rhubarb, chopped into ½-inch pieces; its tartness is the heart of this recipe and provides a beautiful pop of pink.
- Granulated Sugar: Use ¾ cup to balance out rhubarb’s natural zing and ensure the filling is perfectly sweet.
- Cornstarch: Just 1 tablespoon will thicken the juices as the crisp bakes, giving you luscious, syrupy fruit beneath the topping.
- Vanilla Extract: 1 teaspoon adds warmth and extra aromatic depth to the rhubarb filling.
- Old-Fashioned Rolled Oats: 1 cup makes the crisp’s topping deliciously hearty and gives that classic, rustic texture.
- All-Purpose Flour: Add ¾ cup to help the topping hold together and get that perfect crumbly bite.
- Light Brown Sugar: ½ cup (packed) lends a caramelly sweetness that pairs gorgeously with the oats and cinnamon.
- Ground Cinnamon: Just ½ teaspoon adds warmth and balances the tartness of the rhubarb.
- Salt: ¼ teaspoon sharpens all the flavors with just the right edge.
- Unsalted Butter, Melted: ½ cup brings everything together, creating a rich, golden crust that’s impossible to resist.
How to Make Rhubarb Crisp
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray — this little bit of prep ensures your Rhubarb Crisp won’t stick, and helps you get nicely caramelized edges every time.
Step 2: Make the Rhubarb Filling
In a large mixing bowl, toss the chopped rhubarb with the granulated sugar, cornstarch, and vanilla extract. Stir until every bright pink piece is well-coated. The cornstarch will work its magic in the oven, thickening the tart juices into a glistening, jammy base that’s not runny but silky and spoonable.
Step 3: Spread the Filling
Pour the rhubarb mixture into your prepared baking dish, spreading it into an even layer. This guarantees even baking and sets the stage for all that wonderful, golden topping to sit right on top.
Step 4: Mix the Crisp Topping
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Whisk them together until evenly distributed. Drizzle in the melted butter and stir until everything’s moistened and forms loose, buttery crumbs. This is where your kitchen will start to smell amazing.
Step 5: Top and Bake
Sprinkle the oat crumb mixture evenly over the rhubarb filling, making sure every corner gets a nice thick blanket. Slide the dish into the oven and bake for 35 to 40 minutes, until the top is deeply golden and the filling is bubbling up around the edges. The aroma at this point is pure happiness!
Step 6: Let It Cool and Serve
Once your Rhubarb Crisp is out of the oven, let it cool for 10 to 15 minutes before serving. This resting time is worth the wait — it lets the juices thicken, so every scoop holds together with a perfect mix of fruit and crisp.
How to Serve Rhubarb Crisp
Garnishes
A dollop of softly whipped cream or a scoop of good vanilla ice cream takes Rhubarb Crisp from delicious to downright dreamy. For a fresh touch, try a few mint leaves, a dusting of powdered sugar, or even a handful of sliced strawberries — they look beautiful and add an extra pop of juicy flavor.
Side Dishes
This cozy crisp pairs perfectly with a hot mug of coffee or tea, especially if you’re enjoying it as a brunch treat. If you’re serving after dinner, a side of vanilla custard or a chilled glass of dessert wine can round out the tart-sweet flavors. Sometimes, a simple bowl of mixed fresh berries on the table adds just the right contrast.
Creative Ways to Present
Want to switch things up? Try baking your Rhubarb Crisp in individual ramekins for a charming, single-serve dessert. It also looks gorgeous in a cast iron skillet for a rustic family-style presentation. If you’re bringing it to a potluck, spoon it into mason jars for a playful, portable twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cooled Rhubarb Crisp tightly with foil or transfer it to an airtight container. It will keep in the refrigerator for up to three days, and the flavors only seem to deepen with a little time.
Freezing
Rhubarb Crisp freezes surprisingly well, both before and after baking. To freeze before baking, assemble the crisp, cover tightly, and store for up to two months. Bake straight from frozen, adding an extra 10 minutes to the baking time. If freezing leftovers, let them cool completely, then portion out and freeze for up to three months — just thaw in the fridge overnight before reheating.
Reheating
To bring your Rhubarb Crisp back to its warm, bubbly best, pop it in a 350°F (175°C) oven for about 15 minutes, or until heated through. For individual portions, a quick zap in the microwave works in a pinch. The topping should revive to its original crispness, making every bite as good as the first.
FAQs
Can I use frozen rhubarb for Rhubarb Crisp?
Absolutely! Just be sure to thaw the rhubarb completely and drain off any excess liquid before mixing with the sugar and cornstarch. This will keep your crisp from turning soupy and help the filling thicken up beautifully.
What can I add to make the crisp even fruitier?
If you’d like a little extra sweetness or a different flavor dimension, try stirring in half a cup of chopped strawberries with the rhubarb. The berries soften as they bake, turning jammy and sweet, and play perfectly with the rhubarb’s tartness.
Is it possible to make this recipe gluten-free?
Definitely! Swap in a gluten-free 1:1 flour blend for the all-purpose flour, and be sure to use oats labeled gluten-free to keep everyone at your table happy and safe.
Can I make Rhubarb Crisp ahead of time for a party?
You sure can! Assemble the crisp up to a day in advance and keep it covered in the refrigerator. Bake just before your guests arrive, and you’ll be greeted by the best kitchen aroma and a perfectly fresh dessert, ready to serve warm from the oven.
Why isn’t my topping getting crispy?
If your crisp topping isn’t browning or getting crunchy, it may need a few more minutes in the oven. Make sure you use the full amount of melted butter and don’t skimp on the oats or flour. Sometimes, the topping just needs a couple of minutes under the broiler for extra crunch!
Final Thoughts
There’s just something special about bringing a bubbling Rhubarb Crisp to the table — it signals comfort, good company, and the promise of a perfect bite. Let this simple, homey dessert become your new favorite way to celebrate rhubarb season, and don’t be surprised when friends and family ask you to make it again and again. Happy baking!
Print
Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Crisp is a delightful dessert that perfectly balances the tartness of rhubarb with a sweet and crunchy oat topping. It’s a classic summertime treat that is easy to make and even easier to enjoy.
Ingredients
Rhubarb Filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Prepare the rhubarb filling: In a bowl, mix rhubarb, sugar, cornstarch, and vanilla. Spread in the baking dish.
- Make the oat topping: Combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Bake: Sprinkle oat mixture over rhubarb and bake for 35-40 minutes until golden and bubbly.
- Serve: Let cool for 10-15 minutes before serving with whipped cream or ice cream.
Notes
- If using frozen rhubarb, thaw and drain excess liquid before baking.
- Add ½ cup chopped strawberries for added sweetness.
- For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 24g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
