If you’re searching for the perfect springtime dessert that’s bursting with tangy fruit and topped with a golden, buttery crunch, this Rhubarb Crisp Recipe is sure to win your heart! It transforms humble rhubarb into something truly magical, striking the ideal balance between sweet and tart with every spoonful. Whether you’re a longtime rhubarb fan or discovering this pretty pink stalk for the first time, you’ll love how easy and rewarding it is to make this classic comfort treat.
Ingredients You’ll Need
What makes this Rhubarb Crisp Recipe a standout is its simplicity—no hard-to-find ingredients, just honest flavors working together beautifully. Each component, from the crisp oats to the zesty lemon juice, brings something to either the filling or the topping, making this dessert irresistibly delicious!
- Fresh rhubarb (5 cups, chopped): This is the main event—those rosy stalks become sweet-tangy gems as they bake.
- Granulated sugar (3/4 cup): Sweetens the rhubarb and balances its puckery tartness; add more if your rhubarb is especially sour.
- Cornstarch (2 tablespoons): Thickens the bubbling juices for that irresistible, jammy filling.
- Vanilla extract (1 teaspoon): Adds warm, aromatic notes that round out the flavors.
- Lemon juice (1 tablespoon): Brightens the filling and highlights rhubarb’s natural zing.
- Old-fashioned rolled oats (1 cup): Give the topping a hearty crunch—don’t substitute with quick oats if you want that classic texture!
- All-purpose flour (3/4 cup): Forms the backbone of the crumbly topping.
- Light brown sugar (2/3 cup, packed): Brings a caramel depth and a soft, chewy bite to the crisp.
- Cinnamon (1/2 teaspoon): Adds a warm, cozy spice that accents both the oats and the fruit.
- Salt (1/4 teaspoon): Enhances all the other flavors and keeps the sweetness in check.
- Unsalted butter (1/2 cup, cold and cubed): Makes the topping rich and crisp as it melts into the oats while baking.
How to Make Rhubarb Crisp Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F. Get out your favorite 8×8 or 9×9-inch baking dish and lightly grease it, just enough to keep the dessert from sticking later on. This step ensures every serving slides out perfectly, preserving those gorgeous layers.
Step 2: Mix the Rhubarb Filling
Grab a large mixing bowl and toss in your chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and a refreshing splash of lemon juice. Stir until each piece of rhubarb is glistening and evenly coated. This not only sweetens but also creates the luscious sauce that makes every bite of this Rhubarb Crisp Recipe so delightful.
Step 3: Layer the Crisp in the Dish
Pour the rhubarb mixture into your greased baking dish, spreading it into an even layer. This step sets the stage for the crisp topping and gives the filling room to bubble and thicken as it bakes.
Step 4: Prepare the Topping
In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Now comes the fun part—add the cold, cubed butter and use your fingers (or a pastry cutter if you have one) to work it in until it forms coarse, crumbly clumps. These delicious nuggets are what make this Rhubarb Crisp Recipe so satisfyingly crunchy on top.
Step 5: Assemble and Bake
Sprinkle the crumbly oat mixture generously over the rhubarb filling, covering every last bit. Slide the dish into your hot oven and bake for 40 to 45 minutes, watching for a golden, crisp topping and bubbly, jewel-toned filling around the edges. The aroma in your kitchen will be irresistible!
Step 6: Cool and Serve
Once baked, place the dish on a rack and let it cool for 10 to 15 minutes. This wait helps the filling set so you scoop out tidy portions of crisp. Now all that’s left is to serve it warm—preferably with a scoop of vanilla ice cream or a billow of whipped cream for that dreamy finishing touch.
How to Serve Rhubarb Crisp Recipe
Garnishes
For the ultimate treat, add a dollop of freshly whipped cream or a big scoop of vanilla ice cream on top—each melts into the warm crisp for a creamy, luscious contrast. A sprinkle of extra cinnamon or a few ribbons of lemon zest make it look as good as it tastes.
Side Dishes
This Rhubarb Crisp Recipe really shines as a standalone dessert, but it also plays well with others. Pair it with hot coffee or a refreshing glass of sweet iced tea. On a brunch table, it’s a bright companion to savory egg dishes or as a morning treat alongside yogurt and fruit.
Creative Ways to Present
For special occasions, portion the crisp into small ramekins or mason jars for adorable, individual servings. You could even layer them parfait-style with yogurt or vanilla pudding for a fun twist! Dust with powered sugar just before serving to add an extra touch of charm.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Rhubarb Crisp Recipe, simply cover the dish snugly with foil or transfer to an airtight container. It keeps well in the fridge for up to 4 days, making it easy to treat yourself all week long.
Freezing
You can freeze the baked crisp for a future craving—just let it cool completely, then wrap tightly in layers of plastic wrap and foil. It’ll stay delicious for up to three months. Thaw in the fridge overnight before reheating.
Reheating
To bring leftovers back to life, warm the Rhubarb Crisp Recipe in a 350°F oven (loosely covered) for about 15 minutes, or until heated through and crisp again. A quick zap in the microwave works in a pinch, but for the crispiest topping, the oven is best!
FAQs
Can I use frozen rhubarb in this Rhubarb Crisp Recipe?
Absolutely! Just thaw it first and drain off any extra liquid to avoid a watery filling. It works just as beautifully as fresh rhubarb when you’re craving the crisp out of season.
What’s the best way to cut rhubarb for this recipe?
Slice the stalks into even 1/2-inch pieces for a uniform bake. There’s no need to peel rhubarb unless the stalks are especially tough or stringy.
Can I make this Rhubarb Crisp Recipe gluten-free?
Yes! Swap the flour for a gluten-free all-purpose blend, and ensure your oats are certified gluten-free. The topping will still bake up golden and delicious.
How sweet is the final dessert?
This version has a lovely sweet-tart balance, but if your rhubarb is quite sharp, you can add up to 1 cup of sugar to the filling. Taste your rhubarb before baking if you’re unsure!
Can I add strawberries or other fruit?
Definitely. Strawberries pair wonderfully with rhubarb, adding a juicy burst of sweetness. Try replacing up to half of the rhubarb with sliced strawberries for a classic combo.
Final Thoughts
If you haven’t tried a homemade Rhubarb Crisp Recipe yet, this one is a must-bake—once you do, you’ll find yourself making it every rhubarb season! It’s a treat that’s simple, satisfying, and just a little bit nostalgic. I hope you get to share it with friends and family…and come back for seconds!
Print
Rhubarb Crisp Recipe
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of tart and sweet with this delightful Rhubarb Crisp recipe. Fresh rhubarb topped with a crispy oat topping, baked to golden perfection. Serve warm with ice cream for a comforting treat.
Ingredients
- 5 cups chopped fresh rhubarb (about 1/2-inch pieces)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
For the filling:
For the crisp topping:
Instructions
- Preheat oven to 375°F. Lightly grease an 8×8-inch or 9×9-inch baking dish.
- In a large mixing bowl, combine rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until rhubarb is evenly coated. Pour into the prepared baking dish.
- In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Add the cubed butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
- Sprinkle the topping evenly over the rhubarb mixture. Bake for 40–45 minutes, or until the topping is golden and the filling is bubbly around the edges.
- Let cool for 10–15 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- If your rhubarb is very tart, you can increase the sugar in the filling to 1 cup.
- Frozen rhubarb can be used—just thaw and drain excess liquid first.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 24g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
