Description
This classic Rhubarb Crisp is an easy homemade dessert featuring tender tart rhubarb topped with a buttery oat crumble. With its perfect balance of sweet and tangy flavors, this comforting recipe is ideal for spring gatherings, family dinners, or a simple weeknight treat.
Ingredients
Scale
Ingredients
For the Rhubarb Filling
- 6 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 tsp salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the filling: In a large bowl, combine rhubarb, sugar, flour, vanilla extract, lemon juice, and salt. Stir until the rhubarb is evenly coated.
- Prepare the topping: Mix oats, flour, brown sugar, cinnamon, and nuts if using. Cut in the cold butter until the mixture becomes crumbly.
- Assemble: Spread the rhubarb mixture evenly into the prepared baking dish. Sprinkle the crisp topping over the fruit layer.
- Bake: Bake for 35–45 minutes, until the filling is bubbling and the topping is golden brown.
- Cool slightly: Allow the crisp to rest for 10–15 minutes before serving.
- Serve: Enjoy warm with vanilla ice cream, whipped cream, or on its own.
Notes
For a sweeter version, combine rhubarb with strawberries or raspberries. Fresh rhubarb provides the best texture, but frozen rhubarb works well after thawing and draining excess liquid. Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: rhubarb crisp, easy rhubarb dessert, rhubarb crumble recipe, homemade fruit crisp, spring dessert recipe, rhubarb oat topping
