Description
This Easy Rhubarb Crisp is the perfect spring dessert with a sweet-tart rhubarb filling topped with a golden, buttery oat crumble. Made with simple pantry ingredients and minimal prep, this classic homemade dessert is delicious served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Ingredients
For the Rhubarb Filling
- 6 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
Optional Serving
- Vanilla ice cream
- Whipped cream
Instructions
Instructions
- Preheat the oven: Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the rhubarb filling: In a large bowl, combine rhubarb, sugar, flour, lemon juice, vanilla extract, and salt. Stir until the rhubarb is evenly coated, then spread into the baking dish.
- Make the topping: Mix oats, flour, brown sugar, cinnamon, and salt in a bowl. Stir in melted butter until the mixture becomes crumbly.
- Assemble the crisp: Sprinkle the oat topping evenly over the rhubarb filling.
- Bake and serve: Bake for 40–45 minutes until the topping is golden and the filling is bubbling. Cool for 10–15 minutes before serving with ice cream or whipped cream.
Notes
For the best flavor, use fresh rhubarb during peak spring season. If using frozen rhubarb, thaw and drain excess liquid first. The crisp can be stored covered in the refrigerator for up to 4 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: easy rhubarb crisp, rhubarb dessert, spring dessert recipe, homemade rhubarb crisp, oat crumble topping, classic rhubarb recipe
