If you’ve never had rhubarb crisp before, trust me—you’re in for a treat. This dessert is the perfect balance of sweet and tart, with a juicy rhubarb filling bubbling beneath a golden, buttery oat topping. It’s cozy, comforting, and ridiculously easy to make. Serve it warm with a scoop of vanilla ice cream, and you’ve got yourself a dessert that tastes like a hug in a bowl. Whether you’re a longtime rhubarb fan or trying it for the first time, this crisp is about to become a new favorite!

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Why You’ll Love Rhubarb Crisp

Perfectly Balanced Flavor: The tartness of rhubarb pairs beautifully with the sweet, buttery crisp topping.

Simple Ingredients: You probably have everything you need in your pantry already!

Easy to Make: No complicated steps—just mix, bake, and enjoy.

Great for Any Occasion: Whether it’s a family dinner or a backyard BBQ, this crisp is always a hit.

Deliciously Versatile: Serve it warm, cold, with ice cream, or even yogurt for a breakfast treat.

Ingredients in Rhubarb Crisp

Here’s what makes this crisp so irresistibly good:

Rhubarb: The star of the show! Its tartness balances perfectly with the sweet topping.

Sugar: Helps mellow out the rhubarb’s natural tartness.

Flour: Used to thicken the rhubarb filling.

Cinnamon: Adds a warm, cozy spice to the crisp.

Oats: Give the topping that perfect crunchy texture.

Brown Sugar: Adds deep, caramel-like sweetness to the crisp.

Butter: Melts into the topping, creating a rich, golden crust.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Oven: Set your oven to 375°F (190°C) and grease a baking dish.

Prepare the Filling: In a bowl, toss the rhubarb with sugar, flour, and cinnamon. Spread the mixture evenly in the baking dish.

Make the Crisp Topping: In another bowl, mix oats, brown sugar, flour, and melted butter until crumbly.

Assemble the Crisp: Sprinkle the oat mixture evenly over the rhubarb filling.

Bake to Perfection: Bake for about 35-40 minutes, or until the topping is golden and the filling is bubbly.

Cool and Serve: Let it sit for a few minutes before serving. Enjoy warm with ice cream or whipped cream!

How to Serve Rhubarb Crisp

With Vanilla Ice Cream: The contrast of warm crisp and cold, creamy ice cream is pure magic.

With Whipped Cream: Light, fluffy, and the perfect complement to the tart rhubarb.

For Breakfast: Enjoy a scoop with Greek yogurt for a sweet morning treat.

On Its Own: Sometimes, simplicity is best—just grab a spoon and dig in!

Additional Tips

Use Fresh or Frozen Rhubarb: If using frozen, let it thaw and drain excess liquid.

Make It Gluten-Free: Swap flour for a gluten-free alternative.

Add Nuts: Chopped pecans or almonds add extra crunch to the topping.

Store Leftovers: Keep in the fridge for up to 4 days. Reheat in the oven for best texture.

Freeze for Later: Assemble the crisp, freeze before baking, and bake when ready!

FAQ Section

Q1: Can I use other fruit with rhubarb?
A1: Absolutely! Strawberries, raspberries, or apples pair beautifully with rhubarb.

Q2: How do I know when it’s done baking?
A2: The topping should be golden brown, and the filling should be bubbling around the edges.

Q3: Can I make this ahead of time?
A3: Yes! Assemble the crisp, cover, and refrigerate until ready to bake.

Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 4 days.

Q5: Can I make this dairy-free?
A5: Yes! Use coconut oil or dairy-free butter in the topping.

Q6: How do I prevent a soggy topping?
A6: Bake uncovered and avoid overloading the filling with liquid.

Q7: What if my rhubarb is too tart?
A7: Increase the sugar slightly or add a bit of honey.

Q8: Can I make individual servings?
A8: Yes! Bake in ramekins for personal-sized crisps.

Q9: Can I double the recipe?
A9: Of course! Just use a larger baking dish.

Q10: How do I reheat leftovers?
A10: Warm in the oven at 350°F (175°C) for about 10 minutes.

Final Thoughts

Rhubarb crisp is one of those desserts that feels nostalgic and comforting, yet effortlessly simple. Whether you’re making it for a special occasion or just because, it’s guaranteed to bring smiles to the table. So grab some rhubarb and get baking this crisp is calling your name!

Rhubarb Crisp

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Author: Maria
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Rhubarb Crisp is a delightful blend of tart rhubarb and sweet apples or strawberries, topped with a crunchy oat crumble. Baked to perfection, this easy dessert is best served warm with a scoop of vanilla ice cream. A must-try for spring and summer!

Instructions

Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Filling
- In a large bowl, mix sugar and cornstarch.
- Add rhubarb and apples or strawberries; toss to coat.
- Spoon the mixture into an 8-inch cast-iron skillet or ovenproof dish.
Make the Crisp Topping
- In a small bowl, combine oats, brown sugar, melted butter, flour, and cinnamon.
- Mix until the mixture resembles coarse crumbs.
Bake
- Sprinkle the oat mixture evenly over the fruit.
- Bake for about 45 minutes or until the crisp is bubbly and the fruit is tender.

Serve & Enjoy
- Serve warm with vanilla ice cream if desired.

Notes

Fruit Variations: Try a mix of rhubarb, strawberries, and apples for a well-balanced flavor.
Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven for best texture.

Make Ahead: Assemble and store in the fridge for up to 24 hours before baking.

Nutrition

Serving Size: 1 portion
Calories: 250 kcal
Sugar: 30g
Sodium: 50mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40 g
Fiber: 3g
Protein: 2g
Cholesterol: 25mg