Description
This Buttery Rhubarb Crisp with Jammy Tart Filling is the ultimate comfort dessert, featuring bubbling sweet-tart rhubarb beneath a golden oat crumble. As it bakes, the rhubarb becomes wonderfully jammy while the buttery topping turns irresistibly crisp. Serve it warm with vanilla ice cream for a timeless spring and summer treat.
Ingredients
Scale
Ingredients
For the Rhubarb Filling
- 6 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Buttery Crisp Topping
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Optional for Serving
- Vanilla ice cream
- Fresh whipped cream
Instructions
Instructions
- Prepare the filling: Preheat the oven to 375°F (190°C). In a large bowl, toss the rhubarb with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Transfer to a greased 9×13-inch baking dish.
- Make the crisp topping: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until coarse, crumbly clusters form. Sprinkle evenly over the rhubarb filling.
- Bake and serve: Bake for 40–45 minutes until the topping is golden brown and the filling is thick and bubbling. Let the crisp rest for 15 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
If using frozen rhubarb, thaw and drain it well before baking. Letting the crisp rest after baking allows the filling to thicken into its signature jammy consistency. Leftovers can be refrigerated for up to 4 days and reheated in the oven for the crispiest topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 29g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: buttery rhubarb crisp, rhubarb crisp recipe, jammy rhubarb filling, old fashioned rhubarb crisp, easy rhubarb dessert, spring rhubarb recipe
