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Rhubarb Crisp With Frozen Rhubarb

Rhubarb Crisp With Frozen Rhubarb

This easy and comforting rhubarb crisp is made with frozen rhubarb, making it a perfect dessert to whip up any time of year. The sweet and tart rhubarb filling is topped with a buttery, crispy oat topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Comfort Food
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Filling
  • 6 cups frozen sliced rhubarb no need to thaw
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • Pinch salt
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup old-fashioned rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter cold and cut into cubes

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the frozen rhubarb, granulated sugar, ¼ cup all-purpose flour, and a pinch of salt. Stir gently to coat the rhubarb. Add the vanilla extract and mix again. Pour the rhubarb mixture into the prepared baking dish and spread evenly.
  3. In a separate medium bowl, prepare the topping. Whisk together 1 cup all-purpose flour, brown sugar, rolled oats, ground cinnamon, and ¼ teaspoon salt.
  4. Add the cold, cubed butter to the dry topping ingredients. Using your fingertips or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  5. Evenly sprinkle the oat topping 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. If the topping is browning too quickly, you can loosely tent the crisp with foil for the last 15 minutes of baking.
  7. Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.

Notes

This crisp is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be stored in the refrigerator for up to 3 days.