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Classic Rhubarb Crisp

A spoonful of warm rhubarb crisp, showing juicy fruit filling and a golden, crunchy oat topping.
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Make this simple rhubarb crisp featuring a tart fruit filling and a buttery, crunchy oat topping. This recipe is easy for beginners and perfect for spring fruit.

Ingredients

Scale
  • 4 cups chopped rhubarb (about 1 inch pieces)
  • 1 cup granulated sugar (adjust based on rhubarb tartness)
  • 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 (for topping)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a medium bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Toss gently until the rhubarb is coated.
  3. Pour the rhubarb mixture evenly into the prepared baking dish.
  4. In a separate bowl, prepare the topping. Whisk together the 1/2 cup flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter 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 filling is bubbling thickly around the edges.
  8. Let the crisp cool for at least 15 minutes before serving.

Notes

  • For a Strawberry Rhubarb Crisp, substitute 2 cups of the rhubarb with 2 cups of sliced fresh strawberries.
  • Serve warm with vanilla ice cream or whipped cream.
  • If your rhubarb is very tart, you may need to increase the granulated sugar in the filling by 1/4 cup.

Nutrition

Find it online: https://afripaket.com/rhubarb-crisp-recipe-easy-dessert/