Description
Old-fashioned rhubarb crisp is a timeless dessert featuring tart rhubarb baked beneath a golden, buttery oat topping. It’s simple, comforting, and delicious—perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Scale
- 4 cups chopped fresh or frozen rhubarb (if frozen, thaw and drain)
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- For the topping:
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch or similar baking dish.
- In a large bowl, toss rhubarb with granulated sugar, cornstarch, and vanilla. Spread evenly in the baking dish.
- In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or fingers until crumbly.
- Sprinkle topping evenly over the rhubarb mixture.
- Bake for 35–40 minutes, or until topping is golden and filling is bubbling.
- Let cool slightly before serving. Enjoy warm with ice cream or whipped cream if desired.
Notes
- Adjust sugar depending on how tart your rhubarb is.
- Mix in chopped strawberries for a sweeter twist.
- Can be made gluten-free by using a 1:1 gluten-free flour and certified gluten-free oats.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Great for spring and early summer when rhubarb is in season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg