introduction
This Rhubarb Crisp is quick and simple. It mixes tart rhubarb with a crunchy oat topping and bakes until bubbly and golden. For a savory side idea to serve with a casual meal, try pairing dishes like crispy baked potato skins with bacon and green onions.
why make this recipe
This recipe uses few ingredients you likely have. It cooks fast and brings bright rhubarb flavor with a warm, crunchy top. Kids and adults like it warm with a scoop of ice cream.
how to make Rhubarb Crisp
Make the filling and the oat topping, then bake.
- Mix chopped rhubarb and sugar in a baking dish.
- In another bowl, stir oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mix over the rhubarb.
- Bake until the top is golden and the fruit bubbles.
Ingredients :
4 cups rhubarb, chopped, 1 cup sugar, 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup butter, melted, 1 teaspoon cinnamon, 1/4 teaspoon salt
Directions :
Preheat the oven to 350°F (175°C). In a baking dish, combine the chopped rhubarb and sugar. In a separate bowl, mix rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly. Sprinkle the oat mixture over the rhubarb. Bake for 30-35 minutes until the topping is golden brown and the rhubarb is bubbly. Serve warm, optionally with ice cream.
how to serve Rhubarb Crisp
Serve warm from the oven. Add vanilla ice cream or whipped cream on top. A spoon of Greek yogurt works for a less sweet finish. Serve on small plates so the warm juices stay rich.
how to store Rhubarb Crisp
Let it cool to room temperature. Cover the dish with foil or plastic wrap and keep in the fridge for up to 3 days. Reheat single portions in the microwave for 30–60 seconds or warm the whole dish in a 350°F oven for 10–15 minutes.
tips to make Rhubarb Crisp
- Cut rhubarb into even pieces so it cooks evenly.
- If your rhubarb is very tart, add a little more sugar to the filling.
- Use cold melted butter so the topping clumps well.
- Check the crisp at 25 minutes to avoid over-browning; cover with foil if it browns too fast.
variation (if any)
- Add 1 cup chopped strawberries for a strawberry-rhubarb crisp.
- Mix 1/2 cup chopped nuts (walnuts or almonds) into the topping for extra crunch.
- Swap brown sugar for coconut sugar for a different flavor.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using to avoid a very wet filling.
Q: Can I make this ahead?
A: Yes. Assemble the crisp and keep it covered in the fridge for up to 24 hours. Bake when ready.
Q: Is there a gluten-free option?
A: Yes. Use a gluten-free flour blend and gluten-free oats.
Q: Can I freeze the cooked crisp?
A: Yes. Cool fully, wrap tightly, and freeze for up to 2 months. Thaw in the fridge and reheat in the oven.
Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and simple Rhubarb Crisp with tart rhubarb and a crunchy oat topping, baked until bubbly and golden.
Ingredients
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix chopped rhubarb and sugar in a baking dish.
- Stir oats, flour, brown sugar, melted butter, cinnamon, and salt in another bowl until crumbly.
- Spread the oat mixture over the rhubarb.
- Bake for 30-35 minutes until the topping is golden brown and the rhubarb is bubbly.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
