Description
This Old Fashioned Rhubarb Crisp is a timeless dessert featuring tender, tart rhubarb beneath a buttery oat crumble topping. With simple pantry ingredients and comforting homemade flavor, this classic recipe is perfect for spring and summer gatherings, family dinners, or served warm with a scoop of vanilla ice cream.
Ingredients
Ingredients
For the Rhubarb Filling
- 6 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 3 tbsp 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, packed
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
Instructions
- Preheat the oven: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine rhubarb, sugar, flour, lemon juice, vanilla, and salt. Toss until evenly coated and transfer to the prepared baking dish.
- Make the topping: In another bowl, mix oats, flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter until coarse crumbs form.
- Assemble the crisp: Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake: Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Cool slightly: Let the crisp rest for 10–15 minutes before serving to allow the filling to thicken.
- Serve: Enjoy warm with vanilla ice cream, whipped cream, or fresh whipped topping.
Notes
Fresh rhubarb provides the best flavor and texture, but frozen rhubarb works well after thawing and draining excess moisture. Add strawberries for a sweeter variation or chopped pecans to the topping for extra crunch. Leftovers can be refrigerated 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: 330
- Sugar: 29g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: old fashioned rhubarb crisp, classic rhubarb crisp, easy rhubarb dessert, homemade rhubarb crumble, spring rhubarb recipe, buttery oat crisp
