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Easy Classic Rhubarb Crisp with Buttery Oat Crumble Topping

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Make this easy rhubarb crisp for a perfect balance of sweet and tart flavors. The buttery oat topping creates a satisfying crunch for this classic spring dessert.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped
  • 1 cup granulated sugar (adjust to taste)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
  2. In a medium bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Toss gently to coat the rhubarb evenly.
  3. Spread the rhubarb mixture into the prepared baking dish.
  4. In a separate bowl, prepare the buttery oat topping. Combine the 1/2 cup flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Sprinkle the oat topping evenly over the rhubarb filling. Do not press down.
  7. Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender.
  8. Remove from the oven and let the crisp cool for at least 15 minutes before serving. Serve warm with vanilla ice cream.

Notes

  • For a tangier filling, reduce the granulated sugar slightly.
  • If your rhubarb stalks are very thick, chop them into smaller pieces for more even cooking.
  • You can use frozen rhubarb; do not thaw it, but you may need to add 5-10 minutes to the baking time.
  • This dessert tastes best served warm with a scoop of vanilla ice cream.

Nutrition

Find it online: https://fooddexterity.com/rhubarb-crisp-easy-classic-buttery-oat-topping/