Description
A sweet-tart, nostalgic dessert that’s easy to make and impossible to resist—this rhubarb crisp has a gooey, jammy filling and a golden, crunchy oat topping.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ⅔ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- In a large bowl, toss chopped rhubarb with granulated sugar, flour, vanilla, and a pinch of salt. Let sit for 5 minutes, then pour into baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly and evenly coated.
- Sprinkle topping over rhubarb mixture and bake for 35–40 minutes, until golden and bubbling.
- Let cool for at least 15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
You can use frozen rhubarb (thawed and drained), add berries or apples, or make it gluten-free with GF flour and oats. This crisp is highly adaptable and perfect for spring desserts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 32g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb, crisp, dessert, oat topping, spring recipe