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Buttery Rhubarb Crisp

Buttery Rhubarb Crisp

This classic buttery rhubarb crisp features tender, tart rhubarb baked under a sweet, crumbly oat topping. Perfect for a spring dessert, it's comforting and easy to make.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Bake, Dessert
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Filling
  • 6 cups rhubarb, chopped into 1-inch pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup old-fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, melted (1/2 cup)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a 9-inch square baking dish.
  2. In a large bowl, combine the chopped rhubarb, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and vanilla extract. Toss gently until the rhubarb is evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
  3. In a separate medium bowl, prepare the topping. Whisk together the 1 cup all-purpose flour, brown sugar, 1/2 cup granulated sugar, rolled oats, cinnamon, and salt.
  4. Pour the melted butter over the dry topping ingredients. Stir with a fork until the mixture is crumbly and well combined. Sprinkle the topping evenly over the rhubarb filling in the baking dish.
  5. Bake for 45-55 minutes, or until the rhubarb is tender and bubbly, and the topping is golden brown and crisp. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
  6. Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.
  7. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For extra flavor, you can add a pinch of nutmeg or ground ginger to the rhubarb filling. If your rhubarb is very tart, you might want to add an additional tablespoon or two of sugar to the filling.