Easy Rhubarb Crisp

why make this recipe

This rhubarb crisp is quick and easy. It uses simple pantry ingredients and fresh rhubarb. You can make it any day for a warm treat. It has a tart fruit layer and a crunchy oat topping. The recipe needs little work and bakes in about 30–35 minutes.

introduction

This easy rhubarb crisp is a good choice when rhubarb is in season and you want a simple dessert. If you enjoy fruit crisps, try this old-fashioned easy apple crisp recipe for another classic option.

how to make Easy Rhubarb Crisp

Follow the simple steps below. Mix the filling, make the oat topping, and bake until golden and bubbly.

Ingredients :

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup oats
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1 teaspoon cinnamon

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine chopped rhubarb, granulated sugar, 1 tablespoon of flour, and vanilla extract. Mix well and transfer to a greased baking dish.
3. In another bowl, combine oats, brown sugar, 1/2 cup flour, melted butter, and cinnamon. Mix until crumbly.
4. Spread the oat mixture over the rhubarb filling.
5. Bake in the preheated oven for about 30–35 minutes, until the topping is golden brown and the rhubarb is bubbly.
6. Serve warm with a scoop of vanilla ice cream if you like.

how to serve Easy Rhubarb Crisp

Serve warm for best taste. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it slightly cooled. Use a spoon to get both fruit and topping in each bite.

how to store Easy Rhubarb Crisp

Let the crisp cool to room temperature. Cover the baking dish with foil or plastic wrap. Store in the fridge for up to 4 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 Easy Rhubarb Crisp

• Cut rhubarb into even pieces so it cooks evenly.
• If your rhubarb is very tart, add a bit more sugar to the filling.
• For a crispier topping, bake a few extra minutes and watch the color.
• Use cold butter and rub into dry topping for a different texture, or use melted butter as the recipe says for a simple mix.

variation (if any)

• Add 1/2 cup chopped strawberries with the rhubarb for a sweeter flavor.
• Stir in 1/4 cup chopped nuts (walnuts or pecans) into the oat topping for extra crunch.
• Replace vanilla with almond extract for a different aroma.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before mixing with sugar and flour.

Q: Can I make this ahead of time?
A: Yes. Assemble and store covered in the fridge for up to one day, then bake when ready.

Q: Is this recipe gluten-free?
A: Not as written. To make it gluten-free, use gluten-free oats and gluten-free all-purpose flour.

Q: Can I halve the recipe?
A: Yes. Use a smaller baking dish and reduce bake time slightly. Check when the topping is golden and the filling bubbles.

Q: How do I know when it is done?
A: The topping should be golden brown and the rhubarb filling should be bubbly around the edges.

Easy 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 quick and easy dessert featuring tart rhubarb and a crunchy oat topping, perfect for any day.

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Ingredients

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• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup oats
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1 teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine chopped rhubarb, granulated sugar, 1 tablespoon of flour, and vanilla extract in a large bowl. Mix well and transfer to a greased baking dish.
3. Mix oats, brown sugar, 1/2 cup flour, melted butter, and cinnamon in another bowl until crumbly.
4. Spread the oat mixture over the rhubarb filling.
5. Bake in the preheated oven for about 30–35 minutes, until the topping is golden brown and the rhubarb is bubbly.
6. Serve warm with a scoop of vanilla ice cream if you like.

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Notes

Let the crisp cool before storing. Serve warm for the best taste.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 20g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg