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Grandma's Rhubarb Crisp Recipe

Grandma's Rhubarb Crisp Recipe

This classic rhubarb crisp recipe, handed down through generations, combines tart rhubarb with a sweet, buttery, and crumbly topping. It's the perfect comforting dessert for spring and summer, especially when served warm with a scoop of vanilla ice cream. Simple to make and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling
  • 6 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
Topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
Optional for Serving
  • vanilla ice cream
  • whipped cream

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish (or a similar sized oval dish).
  2. In a large bowl, combine the chopped rhubarb, 1 cup granulated sugar, 1/4 cup flour, vanilla extract, and 1/4 teaspoon ground cinnamon. Toss gently until the rhubarb is evenly coated. Pour the filling mixture into the prepared baking dish and spread it into an even layer.
  3. To make the topping, in a separate medium bowl, whisk together the 1 cup flour, brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and salt.
  4. Add the cold, cut-up butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until coarse crumbs form. Some larger pea-sized pieces of butter are desirable.
  5. Evenly sprinkle the crumb topping over the rhubarb filling in the baking dish.
  6. Bake for 40-50 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a knife. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
  7. Remove from the oven and let cool for at least 15-20 minutes before serving, as it will continue to thicken as it cools. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For extra flavor, you can add a pinch of nutmeg to the topping. This crisp is best enjoyed the day it's made, but leftovers can be stored covered in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave.