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Classic Buttery Rhubarb Crisp

Close-up of a warm serving of rhubarb crisp topped with a scoop of strawberry swirl ice cream.
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Make this easy rhubarb crisp featuring a sweet and tart filling and a crunchy, buttery oat topping. It is a simple spring and summer dessert.

Ingredients

Scale
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup granulated sugar (adjust to taste)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup water
  • For the Topping:
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats (not instant)
  • 1 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cut rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, cinnamon, and water. Toss gently to coat the rhubarb evenly.
  3. Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer.
  4. To make the topping, whisk together the 1 1/2 cups flour, oats, brown sugar, cinnamon, and salt in a separate medium bowl.
  5. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix.
  6. Sprinkle the oat topping evenly over the rhubarb filling in the baking dish.
  7. Bake for 40 to 50 minutes, or until the topping is golden brown and the rhubarb filling is bubbly around the edges.
  8. Let the crisp cool for at least 15 minutes before serving. Serve warm with vanilla ice cream.

Notes

  • If you use frozen rhubarb, do not thaw it first. You may need to increase the baking time by 5 to 10 minutes.
  • For a strawberry rhubarb crisp, substitute 2 cups of the rhubarb with 2 cups of sliced fresh strawberries.
  • You can prepare the topping mixture ahead of time and store it in the refrigerator for up to 2 days before using.

Nutrition

Find it online: https://recipesfleet.com/rhubarb-crisp-classic-buttery-oat-topping-recipe/