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–+ servings
Delicious homemade rhubarb crisp in a baking dish topped with oatmeal and butter.

Rhubarb Crisp

A warm, tangy-sweet dessert that combines tender rhubarb and a buttery, crunchy oat topping, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9 servings
Calories 250 kcal

Ingredients
  

Fruit Filling

  • 4 cups frozen rhubarb Can use fresh rhubarb, chopped into 1/2-inch pieces.
  • 1 cup granulated sugar Can reduce to 3/4 cup for less sweetness.
  • 1 tablespoon cornstarch Thickens the juices as rhubarb cooks.
  • 1 teaspoon vanilla extract

Crisp Topping

  • 1 cup rolled oats For a chewier top, use quick oats.
  • 1 cup all-purpose flour Can substitute with gluten-free baking blend.
  • ½ cup brown sugar Use light brown sugar for milder flavor.
  • ½ cup unsalted butter, melted For vegan option, substitute with coconut oil.
  • ½ teaspoon cinnamon

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, mix the frozen rhubarb, granulated sugar, cornstarch, and vanilla extract until well combined.
  • Pour the rhubarb mixture into a greased baking dish.
  • In another bowl, combine the oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
  • Spread the oat mixture over the rhubarb layer evenly.

Baking

  • Bake for 40–45 minutes, or until the top is golden brown and the rhubarb is bubbly.
  • Allow to cool slightly before serving.

Notes

For a deeper flavor, stir in 1 teaspoon lemon zest or a pinch of ground ginger. Use chopped nuts for added crunch. To serve, pair with vanilla ice cream or whipped cream.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 2mgFiber: 2gSugar: 15g
Keyword dessert, Fruit Crisp, homemade baking, rhubarb crisp, spring dessert
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