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Quick and Easy Rhubarb Crisp

Quick and Easy Rhubarb Crisp

A delightful, simple dessert featuring tart rhubarb topped with a buttery, crunchy oat crumble. Perfect for using fresh spring rhubarb.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 4 cups rhubarb freshly chopped into 1-inch pieces
  • 3/4 cup granulated sugar adjust based on rhubarb tartness
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
Oat Topping
  • 1 cup all-purpose flour
  • 1 cup rolled oats old-fashioned preferred
  • 1/2 cup packed light brown sugar
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1/4 teaspoon ground cinnamon

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a 9-inch pie plate.
  2. For the filling: In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Toss gently until the rhubarb is evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
  3. For the topping: In a separate medium bowl, whisk together the 1 cup of flour, rolled oats, brown sugar, and cinnamon.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.
  5. Sprinkle the oat topping evenly over the rhubarb filling in the baking dish, ensuring the fruit is mostly covered.
  6. Bake for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges. Cool on a wire rack for at least 20 minutes before serving.

Notes

This crisp is excellent served warm with vanilla ice cream or a dollop of fresh whipped cream. If your rhubarb is particularly stringy, you can blanch it briefly before using, though it's usually unnecessary.