If you are looking for a simple, comforting dessert that bursts with tangy freshness and a crunchy, buttery topping, this Rhubarb Crisp Recipe is your new best friend. Combining the perfect balance of tart rhubarb and a cinnamon-spiced oat crumble, it’s an irresistible treat that comes together quickly and bakes into golden perfection. Whether it’s a sunny spring evening or a cozy night in, this Rhubarb Crisp Recipe promises a warm, nostalgic bite that feels both homey and special.
Ingredients You’ll Need
This Rhubarb Crisp Recipe highlights a handful of straightforward ingredients that each play a vital role in creating that ideal harmony of flavors and textures. From the vibrant acidity of fresh rhubarb to the rich, crumbly topping, every component is essential for making this dessert shine.
- 5 cups fresh rhubarb: Chopped into 1/2-inch pieces for a pleasant texture and bright tartness.
- 3/4 cup granulated sugar: Sweetens the rhubarb just enough to balance its natural tang.
- 2 tablespoons cornstarch: Helps thicken the juicy rhubarb filling so it’s perfectly set.
- 1 teaspoon vanilla extract: Adds a warm, fragrant note that complements the fruit beautifully.
- 1 tablespoon lemon juice: Boosts the freshness and intensifies the rhubarb’s natural zing.
- 1 cup old-fashioned rolled oats: The heart of the crisp topping, offering a delightful chew and rustic feel.
- 3/4 cup all-purpose flour: Binds the topping ingredients and provides structure.
- 1/2 cup packed brown sugar: Brings caramel-like sweetness and depth to the crumble.
- 1/2 teaspoon cinnamon: Infuses the topping with subtle warmth and spice.
- 1/4 teaspoon salt: Balances flavors and enhances the sweetness.
- 1/2 cup unsalted butter: Cold and cubed for a tender, flaky topping once baked.
How to Make Rhubarb Crisp Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 375°F (190°C) so it’s perfectly warm when you’re ready to bake. In a large bowl, toss the freshly chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice. Make sure every piece is evenly coated, as this mixture not only sweetens but also thickens the juicy filling as it bakes. Then spread this vibrant filling out evenly in a greased 9×9-inch baking dish.
Step 2: Mix the Crisp Topping
In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. This dry mixture forms the base of your topping and brings sweetness and spice. Next, add the cold, cubed unsalted butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks crumbly and resembles coarse sand—a crucial texture that will bake up crispy and buttery.
Step 3: Assemble and Bake
Gently sprinkle the oat topping evenly over the rhubarb filling, covering it completely but without packing it down. Place the baking dish in the oven and bake for 35 to 40 minutes, until the topping turns a perfect golden brown and the luscious filling bubbles up around the edges. Once out of the oven, let it cool for at least 10 minutes; this resting time lets the filling set up beautifully for serving.
How to Serve Rhubarb Crisp Recipe
Garnishes
A simple scoop of smooth vanilla ice cream or a dollop of lightly whipped cream elevates the warm crisp to new levels of indulgence by adding creaminess that contrasts with the crunchy topping and tangy rhubarb. You can also sprinkle a few toasted nuts on top for extra texture and a nutty flavor boost.
Side Dishes
This Rhubarb Crisp Recipe is wonderfully flexible and can be served on its own as a satisfying dessert, but it pairs beautifully with a cup of freshly brewed coffee or a lightly brewed herbal tea. For an outdoor gathering, consider adding a fresh fruit salad to keep the meal light and colorful.
Creative Ways to Present
If you want to impress guests, try serving the crisp in individual ramekins for charming single servings. Layer some of the topping and filling into clear glasses for a parfait-style presentation, alternating with a swirl of whipped cream or yogurt for a fresh twist. You might also sprinkle a pinch of edible flowers or mint leaves on top for a pretty, seasonal touch.
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb Crisp Recipe can be stored covered in the refrigerator for up to 3 days. Keep it tightly sealed to prevent it from drying out, and it will retain its tender filling and crisp topping texture quite nicely.
Freezing
You can freeze any extra portions by wrapping the dish tightly with plastic wrap and aluminum foil or transferring individual servings to airtight containers. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the crisp in a 350°F (175°C) oven for about 15 to 20 minutes until heated through and the topping is crisp again. Avoid microwaving if you want to keep the delightful crunchy texture intact; a low oven temperature works wonders to bring back that fresh-baked appeal.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb but be sure to thaw and drain excess liquid before mixing with the other filling ingredients to avoid a soggy dessert.
How can I make the topping crunchier?
Using cold butter and working it into the dry ingredients without overmixing helps keep the topping crumbly and crisp. Also, baking until golden brown is key.
Can I add other fruits to this Rhubarb Crisp Recipe?
Absolutely! Strawberries or apples complement rhubarb beautifully and add more layers of sweetness and texture to the filling.
Is this dessert suitable for vegans?
This version uses butter, so it’s not vegan, but you can substitute with vegan butter or coconut oil for a plant-based alternative.
What is the best way to sweeten if my rhubarb is very tart?
If the rhubarb’s tartness feels a little strong, increase the granulated sugar in the filling to 1 cup for a perfectly balanced sweetness.
Final Thoughts
This Rhubarb Crisp Recipe is one of those timeless desserts that feels like a warm hug in every bite. Its straightforward ingredients, quick prep, and delicious results make it a fantastic dessert to keep handy for whenever a cozy, sweet ending is needed. From weeknight dinners to special occasions, I wholeheartedly encourage you to try this recipe and watch it become a beloved classic in your kitchen.
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 classic Rhubarb Crisp recipe features a tangy rhubarb filling topped with a buttery oat crumble, baked to golden perfection. It’s a refreshing and easy-to-make dessert perfect for spring and summer gatherings, served best warm with vanilla ice cream or whipped cream.
Ingredients
Filling
- 5 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the crisp.
- Prepare Filling: In a large bowl, combine the chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the rhubarb pieces are evenly coated to help thicken the filling and balance the tartness.
- Assemble Filling in Dish: Grease a 9×9-inch baking dish and spread the rhubarb mixture evenly across the bottom.
- Make Topping: In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to blend it into the dry ingredients until the mixture forms coarse crumbs resembling sand.
- Top the Filling: Sprinkle the oat mixture evenly over the rhubarb layer in the baking dish.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes until the topping is golden brown and the filling bubbles around the edges.
- Cool & Serve: Allow the rhubarb crisp to cool for at least 10 minutes to set before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream for added richness.
Notes
- If your rhubarb is very tart, increase the granulated sugar to 1 cup for a sweeter filling.
- For extra texture and flavor, fold 1/4 cup chopped walnuts or pecans into the topping before baking.
- Make sure the butter is cold when mixing the topping for the best crumbly texture.
