Pioneer Woman Rhubarb Crisp

why make this recipe

This rhubarb crisp is simple and fresh. It uses few ingredients and cooks in one dish. You get tart fruit and a crunchy oat topping. It works for a weeknight dessert or a treat for guests.

introduction

Pioneer Woman Rhubarb Crisp brings bright rhubarb flavor with a warm, crumbly topping. The fruit filling is tangy and sweet, and the oat topping adds a nice crunch. If you like easy oven desserts, you might also enjoy a crispy baked potato skins with bacon and green onions for a savory side on the same night.

how to make Pioneer Woman Rhubarb Crisp

1. Preheat the oven to 375°F. Butter a baking dish.
2. Mix the rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice in a bowl until the fruit is coated. Pour the filling into the buttered dish.
3. In a separate bowl, mix oats, brown sugar, flour, cinnamon, and salt. Cut the cold cubed butter into the dry mix until it looks crumbly.
4. Sprinkle the topping evenly over the rhubarb filling.
5. Bake at 375°F for 35–40 minutes, until the topping is golden and the filling bubbles.
6. Let the crisp cool for 10 minutes before serving.

Ingredients :

• 4 cups chopped rhubarb (fresh or frozen, drained)
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup cold butter, cubed

Directions :

Mix filling ingredients and pour into a buttered baking dish. In a separate bowl, combine topping ingredients and cut in butter until crumbly. Sprinkle topping over filling. Bake at 375°F for 35-40 minutes. Let cool for 10 minutes before serving.

how to serve Pioneer Woman Rhubarb Crisp

Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with plain yogurt for a lighter touch.

how to store Pioneer Woman Rhubarb Crisp

Cover the dish with foil or plastic wrap and keep in the fridge for up to 4 days. Reheat single servings in the microwave for 20–30 seconds, or warm the whole dish in a 350°F oven for 10–15 minutes.

tips to make Pioneer Woman Rhubarb Crisp

• Use fresh rhubarb when it is in season for the best taste.
• If rhubarb is very tart, add a little more sugar to the filling.
• Keep the butter cold for a crumbly topping.
• Check the crisp at 30 minutes to avoid over-browning.
• Let it cool a bit so the filling sets before serving.

variation (if any)

• Add 1/2 cup chopped strawberries to the rhubarb for a sweeter, mixed-fruit crisp.
• Stir 1/4 cup chopped nuts (like pecans) into the topping for extra crunch.
• Swap half the oats for chopped graham crackers for a different texture.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain frozen rhubarb well before mixing so the filling is not too wet.

Q: Can I make this ahead of time?
A: Yes. Assemble the crisp and keep it covered in the fridge. Bake when ready, adding 5–10 minutes to the bake time if cold.

Q: Is cornstarch necessary?
A: Cornstarch helps thicken the filling. You can use 1 tablespoon of flour instead, but the filling may be less clear.

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

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

Pioneer Woman 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 and fresh rhubarb crisp with a crunchy oat topping, perfect for weeknight desserts or special occasions.

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Ingredients

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• 4 cups chopped rhubarb (fresh or frozen, drained)
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup cold butter, cubed

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Instructions

1. Preheat the oven to 375°F. Butter a baking dish.
2. Mix the rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice in a bowl until the fruit is coated. Pour the filling into the buttered dish.
3. In a separate bowl, mix oats, brown sugar, flour, cinnamon, and salt. Cut the cold cubed butter into the dry mix until it looks crumbly.
4. Sprinkle the topping evenly over the rhubarb filling.
5. Bake at 375°F for 35–40 minutes, until the topping is golden and the filling bubbles.
6. Let the crisp cool for 10 minutes before serving.

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Notes

Serve warm or at room temperature, with optional toppings like vanilla ice cream or whipped cream.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg