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Irresistible Rhubarb Crisp Recipe

Irresistible Rhubarb Crisp Recipe

This Irresistible Rhubarb Crisp recipe is a perfect balance of tart rhubarb and sweet, buttery crumb topping. It’s a classic dessert that celebrates the vibrant flavor of spring rhubarb, ideal for any occasion from a casual family dinner to a special gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Baking, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 6 cups 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
Crisp Topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup all-purpose flour, vanilla extract, and 1/4 teaspoon ground cinnamon. Toss gently to coat the rhubarb evenly. Pour the mixture into the prepared baking dish and spread it in an even layer.
  3. To prepare the crisp topping, in a separate medium bowl, whisk together 1 cup all-purpose flour, brown sugar, granulated sugar, 1/2 teaspoon ground cinnamon, and salt.
  4. Add the cold, cubed 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 clumps are desirable for a good crisp texture.
  5. Sprinkle the crumb topping evenly over the rhubarb mixture in the baking dish.
  6. Bake for 45-55 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a fork. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
  7. Remove from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Notes

For an extra crunch, you can add 1/2 cup of rolled oats to the crisp topping mixture. If your rhubarb is exceptionally tart, you might add an extra tablespoon or two of sugar to the filling. This crisp is best enjoyed warm on the day it's made, but leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.