Easy Rhubarb Crisp

introduction

Easy Rhubarb Crisp is a simple, tart and sweet dessert with a crunchy oat topping. It uses fresh rhubarb, pantry sugar, and a buttery oat crumble. If you like classic fruit crisps, you may also enjoy a similar treat like old-fashioned apple crisp for another easy dessert option.

why make this recipe

This recipe is quick and uses few ingredients.
Rhubarb gives a bright tang that pairs well with sweet oat topping.
You can make it any day with simple tools and a 9-inch dish.
It is great warm with ice cream or cold for a snack.

how to make Easy Rhubarb Crisp

1. Preheat your oven and grease the dish.
2. Toss rhubarb with sugar, flour (or cornstarch), and lemon if using. Spread in the dish.
3. Mix oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly.
4. Sprinkle the oat mix evenly over the rhubarb.
5. Bake until the top is golden and filling bubbles at the edges. Let cool a bit before serving.

Ingredients :

• 4 cups rhubarb, chopped
• 3/4 to 1 cup granulated sugar
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon lemon juice (optional)
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces

Directions :

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. In a bowl, mix chopped rhubarb with 3/4 cup sugar, 2 tablespoons flour (or cornstarch), and lemon juice if using. Stir to coat.
3. Spread the rhubarb mixture in the prepared dish.
4. In another bowl, combine oats, 3/4 cup flour, brown sugar, cinnamon, and salt.
5. Cut in the cold butter with a fork or pastry cutter until the mix is crumbly.
6. Sprinkle the oat mixture evenly over the rhubarb.
7. Bake 35–40 minutes, until the topping is golden and the filling bubbles at the edges.
8. Let cool 10–15 minutes before serving.

how to serve Easy Rhubarb Crisp

Serve warm or at room temperature.
Top with vanilla ice cream, whipped cream, or a spoonful of yogurt.
A dusting of powdered sugar is optional.

how to store Easy Rhubarb Crisp

Cover and refrigerate for up to 3 days.
Reheat single servings in the microwave for 20–30 seconds or warm the whole dish in a 350°F (175°C) oven for 10–15 minutes.
Freeze baked crisp in an airtight container for up to 2 months. Thaw in the fridge before reheating.

tips to make Easy Rhubarb Crisp

• Cut rhubarb into even pieces so it cooks evenly.
• Use cold butter for a crumbly topping.
• Taste the rhubarb mix before baking; add a bit more sugar if your rhubarb is very tart.
• Do not overmix the oat topping—small chunks of butter help make a good crumble.

variation (if any)

• Add 1/2 cup chopped strawberries or raspberries to the rhubarb for a mixed fruit crisp.
• Swap half of the oats for chopped nuts (pecans or walnuts) for extra crunch.
• Use maple syrup instead of brown sugar in the topping for a different flavor.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then follow the directions. You may need to reduce sugar if fruit is sweeter.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free oats and replace all-purpose flour with a gluten-free blend.

Q: What if my topping is not golden after baking time?
A: If the topping is not brown enough but filling bubbles, bake another 5–10 minutes. Watch closely to avoid burning.

Q: Can I prepare the crisp ahead of time?
A: Yes. Assemble and keep covered in the fridge for up to 24 hours, then bake when ready.

Easy Rhubarb Crisp

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple, tart and sweet dessert with a crunchy oat topping, perfect for any day.

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Ingredients

Scale 1x2x3x

• 4 cups rhubarb, chopped
• 3/4 to 1 cup granulated sugar
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon lemon juice (optional)
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. In a bowl, mix chopped rhubarb with 3/4 cup sugar, 2 tablespoons flour (or cornstarch), and lemon juice if using. Stir to coat.
3. Spread the rhubarb mixture in the prepared dish.
4. In another bowl, combine oats, 3/4 cup flour, brown sugar, cinnamon, and salt.
5. Cut in the cold butter with a fork or pastry cutter until the mix is crumbly.
6. Sprinkle the oat mixture evenly over the rhubarb.
7. Bake for 35–40 minutes, until the topping is golden and the filling bubbles at the edges.
8. Let cool for 10–15 minutes before serving.

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Notes

Serve warm or at room temperature with ice cream, whipped cream, or yogurt. Store in the fridge for up to 3 days or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 20g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 30mg