Rhubarb Crisp

introduction

Rhubarb Crisp is a simple fruit dessert with a tart rhubarb base and a crunchy oat topping. It cooks fast and tastes warm and homey. If you like easy oven bakes and want a different snack idea, try this recipe and also see crispy baked potato skins for another easy treat.

why make this recipe

Make this recipe when you want a quick, warm dessert that uses frozen rhubarb. It is low fuss, uses pantry staples, and feeds a small group. The crisp topping gives good texture and the filling is bright and tangy.

how to make Rhubarb Crisp

1. Preheat the oven so it is ready.
2. Mix the thawed rhubarb with sugar in a bowl. Stir until the sugar coats the rhubarb.
3. In another bowl, mix flour, oats, melted butter, cinnamon, and salt. Rub with a fork until the mix looks like crumbs.
4. Spread the rhubarb mix in a 9×13 inch baking dish.
5. Sprinkle the crumb topping over the rhubarb in an even layer.
6. Bake for 30–35 minutes. Watch for a golden top and bubbling filling.
7. Let cool a little before you serve so the filling firms up.

Ingredients :

4 cups frozen rhubarb, thawed
1 cup granulated sugar
1 cup all-purpose flour
1 cup rolled oats
1/2 cup unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon salt

Directions :

Preheat oven to 350°F (175°C). In a large bowl, combine the thawed rhubarb and sugar; mix well. In another bowl, combine the flour, oats, melted butter, cinnamon, and salt until crumbly. Spread the rhubarb mixture in a 9×13 inch baking dish. Sprinkle the crumbly topping over the rhubarb. Bake for 30-35 minutes or until the topping is golden brown and the rhubarb is bubbly. Let cool slightly before serving.

how to serve Rhubarb Crisp

Serve warm for best flavor. Top with vanilla ice cream, whipped cream, or a spoon of plain yogurt. You can also serve it at room temperature with a sprinkle of powdered sugar.

how to store Rhubarb Crisp

Cool the crisp fully before storing. Cover and keep in the fridge for up to 3–4 days. To freeze, cut into portions, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 325°F (160°C) until warm.

tips to make Rhubarb Crisp

• Thaw rhubarb fully and drain if it is very wet.
• Do not overmix the crumb topping; stop when it looks crumbly.
• Use cold butter that you melt and mix quickly for even crumbs.
• Bake until the filling bubbles at the edges to be sure it is done.
• Let it cool 10–15 minutes so slices hold shape when you serve.
• Taste and add a bit more sugar if your rhubarb is extra tart.

variation (if any)

• Add 1 cup sliced strawberries for a strawberry-rhubarb crisp.
• Stir 1/4 cup brown sugar into the topping for a richer flavor.
• Mix 1/2 cup chopped nuts (walnuts or pecans) into the topping for crunch.
• Use part whole-wheat flour for a nuttier topping.

FAQs

Q: Can I use fresh rhubarb instead of frozen?
A: Yes. Chop fresh rhubarb and use the same amount. You may need to add a little water if it seems dry.

Q: Is this recipe very sweet?
A: It is mildly sweet. You can lower the sugar if you prefer less sweet or add a bit more for a sweeter filling.

Q: Can I make the topping ahead?
A: Yes. Make the topping and keep it in the fridge for one day. Sprinkle it over the fruit before baking.

Q: Can I use margarine instead of butter?
A: You can, but butter gives better flavor. Use a solid baking fat for best crumbs.

Q: How do I know when the crisp is done?
A: The top should be golden and the filling should bubble at the edges.

Rhubarb Crisp

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple fruit dessert featuring a tart rhubarb base and a crunchy oat topping, perfect for a quick warm dessert.

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Ingredients

Scale 1x2x3x

• 4 cups frozen rhubarb, thawed
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup unsalted butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the thawed rhubarb with sugar in a bowl until coated.
3. Combine flour, oats, melted butter, cinnamon, and salt in another bowl and rub until crumbly.
4. Spread the rhubarb mixture in a 9×13 inch baking dish.
5. Sprinkle the crumb topping over the rhubarb evenly.
6. Bake for 30-35 minutes until the topping is golden brown and filling is bubbly.
7. Let cool slightly before serving.

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Notes

Serve warm topped with vanilla ice cream or whipped cream. Store cool and covered in the fridge for 3-4 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 15g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 20mg