Rhubarb Crisp Recipe
Indulge in this sweet-tangy rhubarb crisp with a crunchy oat topping! Made with fresh rhubarb, cinnamon, brown sugar, and butter, it’s a nostalgic spring dessert ready in just 1 hour.
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Servings: 9
Ingredients
For the Filling:
- 3 cups fresh rhubarb diced (¼-inch pieces)
- ½ cup granulated white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice optional
For the Topping:
- 1 cup old-fashioned rolled oats
- 1 cup packed light or dark brown sugar
- ½ cup all-purpose flour
- ½ cup unsalted butter chilled and cubed
Instructions
- Prepare Ingredients: Measure and organize all components. Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter or nonstick spray.
- Make the Filling: In a large mixing bowl, combine diced rhubarb, granulated sugar, flour, water, cinnamon, and allspice (if using). Stir gently until rhubarb is evenly coated. Set aside.
- Prepare the Topping: In a separate large bowl, whisk together rolled oats, brown sugar, and flour. Add chilled butter cubes. Using a pastry cutter or fork, blend until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Assemble the Crisp: Press half of the oat topping firmly into the bottom of the prepared baking dish to form a base. Spread the rhubarb filling evenly over the crust. Sprinkle the remaining oat topping over the rhubarb, covering it completely.
- Bake: Place the dish on the center oven rack and bake for 40–45 minutes, or until the filling is bubbling vigorously at the edges and the topping is golden brown.
- Cool & Serve: Remove from the oven and let rest for 15–20 minutes before serving. This allows the filling to thicken slightly. Serve warm, optionally accompanied by vanilla ice cream or whipped cream.
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