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Easy Classic Rhubarb Crisp with Buttery Oat Topping

Close-up of a square serving of rhubarb crisp showing bright pink filling and thick, buttery oat crumble topping.
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Make this easy rhubarb crisp recipe for a comforting, old-fashioned dessert. It features a tart and sweet rhubarb filling topped with a buttery, crunchy oat topping. This recipe works well with fresh or frozen rhubarb.

Ingredients

Scale
  • 6 cups fresh rhubarb, cut into 1-inch pieces (or 6 cups frozen rhubarb, do not thaw)
  • 1 cup granulated sugar (adjust based on rhubarb tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour (for topping)
  • 1 cup rolled oats (old-fashioned)
  • 3/4 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 1/4 teaspoon salt (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
  2. Prepare the filling: In a large bowl, combine the cut rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, and 1/4 teaspoon of cinnamon. Toss gently until the rhubarb is evenly coated. Pour the mixture into your prepared baking dish.
  3. Prepare the buttery oat topping: In a separate medium bowl, whisk together the 1 cup of flour, rolled oats, brown sugar, 1/2 teaspoon of cinnamon, and salt.
  4. Cut in the cold butter: Add the cold, cubed butter to the dry topping ingredients. Use your fingers, a pastry blender, or two knives to cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix; you want a crunchy texture.
  5. Spread the topping: Sprinkle the buttery oat topping evenly over the rhubarb filling in the baking dish.
  6. Bake: Place the dish on a baking sheet (to catch any drips) and bake for 40 to 50 minutes. The crisp is done when the topping is golden brown and the rhubarb filling is bubbling thickly around the edges. If the topping browns too quickly, loosely cover it with foil for the last 10 minutes.
  7. Cool and serve: Let the rhubarb crisp cool on a wire rack for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream for the best dessert with ice cream experience.

Notes

  • If you are using frozen rhubarb, you do not need to thaw it first. You may need to add 5 to 10 minutes to the total baking time.
  • For a strawberry rhubarb crisp variation, substitute 3 cups of rhubarb with 3 cups of sliced fresh strawberries.
  • To achieve the best crunchy rhubarb crisp texture, make sure your butter is very cold when mixing the topping.

Nutrition

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