If you’re craving a dessert that practically sings with the flavors of spring and summer, Rhubarb Crisp is simply irresistible. This classic comfort treat combines rhubarb’s tangy vibrance with a sweet, crunchy oat topping, resulting in a playfully tart, buttery, and downright nostalgic finale to any meal. Whether you grew up harvesting rhubarb from your backyard or you’re trying it for the first time, this Rhubarb Crisp promises to win you over with every warm, bubbling, golden spoonful.
Ingredients You’ll Need
Every bite of Rhubarb Crisp comes alive thanks to a handful of humble ingredients, each playing a key role in the dish’s magic. Use the freshest rhubarb you can find and don’t underestimate the power of good oats and real butter—they’re what transform this timeless dessert from simple to spectacular.
- Fresh Rhubarb (4 cups, chopped): Tart and juicy, rhubarb is the star of the show—choose stalks that are firm and vibrantly colored for the most flavor.
- Granulated Sugar (1 cup): Balances the sharpness of rhubarb and gives the filling a gentle, syrupy sweetness.
- All-Purpose Flour (3 tablespoons, plus 1/2 cup for topping): Provides structure, thickens the filling, and helps create that satisfying, tender bite in the topping.
- Old-Fashioned Rolled Oats (1 cup): The backbone of the crisp, oats are responsible for the topping’s signature texture and hearty chew.
- Light Brown Sugar (1 cup, packed): Adds deep, caramel notes to the topping, complementing rhubarb’s natural tartness.
- Ground Cinnamon (1 teaspoon): Infuses the topping with cozy warmth and aromatic spice.
- Unsalted Butter (1/2 cup, melted): Binds the topping together and bakes up into golden, crunchy goodness—don’t skimp!
How to Make Rhubarb Crisp
Step 1: Preheat the Oven
Start by cranking your oven up to 375°F (190°C). Giving your oven a head start ensures the Rhubarb Crisp bakes evenly and develops that crave-worthy golden crust right on schedule.
Step 2: Prepare the Rhubarb Filling
In a big mixing bowl, toss the chopped rhubarb with granulated sugar and 3 tablespoons of flour. This mixture both sweetens and thickens the fruit as it bakes, making sure each mouthful is lusciously saucy, not watery. Spread it all out in a greased 9×13-inch baking dish, covering every corner with that ruby-red goodness.
Step 3: Mix the Buttery Crisp Topping
In another bowl, combine the rolled oats, light brown sugar, remaining 1/2 cup flour, and cinnamon. Pour in the melted butter and stir the mixture until coarse and crumbly—the topping should clump together in delicious, buttery pearls. This is what gives Rhubarb Crisp its irresistible texture!
Step 4: Assemble and Bake
Sprinkle the topping evenly over your rhubarb layer, making sure you hit every inch. Slide the dish into the oven and bake for 35–40 minutes, until the topping is deeply golden brown and the rhubarb is bubbling up around the edges. The kitchen will fill with a sweet, cinnamony aroma that’s impossible to resist.
Step 5: Cool and Serve
Let your Rhubarb Crisp cool for at least 10–15 minutes so the juices can thicken up just a bit—this also keeps you from burning your tongue in excited anticipation! It’s best enjoyed warm, straight from the oven.
How to Serve Rhubarb Crisp
Garnishes
The finishing touch elevates every dessert. Try a generous scoop of vanilla ice cream or a lofty dollop of whipped cream to complement the tartness and add a touch of indulgence. A sprinkle of powdered sugar or even a few curls of lemon zest can also make your Rhubarb Crisp pop both visually and aromatically.
Side Dishes
While Rhubarb Crisp truly shines on its own, you can round out your dessert table with a big bowl of fresh berries or a simple fruit salad. If you’re sharing a spring or summer spread, pair it with a light herbal tea or a glass of crisp white wine for an extra feeling of celebration.
Creative Ways to Present
For family style, serve your Rhubarb Crisp directly out of the baking dish, letting everyone dig in. For fancier occasions, spoon individual servings into pretty ramekins or jars—layer with ice cream or yogurt for a parfait-style treat. You can even bake mini crisps in muffin tins for charming, handheld desserts at picnics or parties!
Make Ahead and Storage
Storing Leftovers
Let any extra Rhubarb Crisp cool completely, then cover the dish tightly or transfer the leftovers to an airtight container. Store in the refrigerator, where it’ll keep happily for up to four days. The topping will stay somewhat crisp, and the flavors get even cozier over time.
Freezing
If you’re meal planning or want to save some of that sweet-tart goodness for later, Rhubarb Crisp can be frozen. Wrap the cooled crisp well in plastic wrap and foil, or use a freezer-safe dish. It will keep for up to three months—simply thaw overnight in the fridge when you’re ready to enjoy.
Reheating
To reheat, place individual portions in the microwave for 30–60 seconds, or warm larger amounts in a 350°F oven until heated through and bubbly again (about 15–20 minutes). If you want to revive that signature crispy topping, the oven is definitely the way to go!
FAQs
Can I use frozen rhubarb for Rhubarb Crisp?
Absolutely! If using frozen rhubarb, there’s no need to thaw it—just toss it with the sugar and flour as you would fresh. Keep in mind, though, it may release a bit more juice, so consider adding an extra tablespoon of flour to the filling if you like your crisp less runny.
What can I add for extra flavor or texture?
If you want to jazz up your Rhubarb Crisp, try stirring in a handful of fresh strawberries or raspberries for a colorful twist. Chopped nuts like pecans or almonds mixed into the topping add extra crunch, and a splash of vanilla or orange zest in the filling layers on more aroma and depth.
Is it possible to make Rhubarb Crisp gluten-free?
Yes! Simply use your favorite gluten-free all-purpose flour blend in equal amounts for both the filling and topping. Double-check that your oats are certified gluten-free, and you’re all set for a delicious, celiac-friendly version.
Can I reduce the sugar if I prefer it less sweet?
Of course! Rhubarb’s natural tartness is lovely, so feel free to cut back on the sugar in the filling or even in the topping until you find your perfect balance. Taste a small piece of your rhubarb before sweetening, as the sweetness can vary between stalks.
What’s the best way to transport Rhubarb Crisp to a potluck?
Prepare and bake your crisp in a sturdy, lidded baking dish for easy transport. For extra peace of mind, allow it to cool slightly before moving to prevent spills, and wrap it in a towel to keep warm. Bring a big serving spoon—and be ready for lots of compliments!
Final Thoughts
Nothing says homemade comfort quite like a bubbling pan of Rhubarb Crisp. Whether you serve it for a crowd or sneak an extra spoonful for yourself, it’s that rare dessert that’s equal parts nostalgic and exciting. So gather some fresh rhubarb, fire up the oven, and let the warm, golden magic begin—you just might make this classic your new favorite treat!
Print
Rhubarb Crisp Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tart with this delicious Rhubarb Crisp. Fresh rhubarb topped with a crunchy oat and cinnamon mixture, baked to perfection. Enjoy it warm with a scoop of vanilla ice cream for a delightful treat.
Ingredients
Filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
Topping:
- 1 cup old-fashioned rolled oats
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F: In a large bowl, toss rhubarb with granulated sugar and flour until coated. Spread in a greased 9×13-inch baking dish.
- Mix topping: Combine oats, brown sugar, flour, and cinnamon. Add melted butter and mix until crumbly.
- Top rhubarb: Sprinkle topping over rhubarb mixture.
- Bake: Bake for 35–40 minutes until bubbly and golden brown.
- Cool and serve: Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Adjust sugar for desired sweetness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crisp
- Calories: 320
- Sugar: 41 g
- Sodium: 20 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
