why make this recipe
Rhubarb crisp is quick, warm, and full of tart fruit with a crunchy oat topping. It uses simple pantry items and fresh rhubarb. It makes a great dessert for family meals or a sweet finish to a spring dinner.
introduction
This rhubarb crisp is easy to make and tastes great warm with ice cream. If you like simple, crispy bakes, try our crispy baked potato skins with bacon and green onions for a savory side that pairs well with many meals.
how to make Rhubarb Crisp
Mix the rhubarb filling until the fruit is coated. Press it into a greased baking dish so it cooks evenly. Make the oat topping and spread it over the rhubarb in an even layer. Bake until the topping is golden and the filling bubbles. Let it cool a little before serving so the filling sets.
Ingredients :
4 cups fresh rhubarb, chopped, 1 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup unsalted butter, melted, 1/2 teaspoon cinnamon, Pinch of salt
Directions :
Preheat your oven to 350°F (175°C). In a large bowl, combine the rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and spread it evenly in a greased baking dish. In another bowl, mix together the oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly. Sprinkle the oat mixture evenly over the rhubarb. Bake in the preheated oven for about 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling. Allow to cool slightly before serving. Best served warm with vanilla ice cream.
how to serve Rhubarb Crisp
Serve warm in bowls or on plates. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with plain yogurt for a less sweet option.
how to store Rhubarb Crisp
Cool the crisp to room temperature. Cover the dish with plastic wrap or move leftovers to an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes to keep the topping crisp. You can freeze the crisp for up to 2 months; thaw in the fridge before reheating.
tips to make Rhubarb Crisp
- Cut the rhubarb into even pieces so it cooks evenly.
- If your rhubarb is very tart, add a little more sugar to the filling.
- Make the oat topping crumbly but not too wet; it should hold small clumps.
- Use cold butter that you cut into the dry mix for a flakier topping, or melted butter for a chewier topping.
- Let the crisp rest a few minutes after baking so it sets and is easier to serve.
variation (if any)
- Add strawberries or apples to the rhubarb for a mixed fruit crisp.
- Stir 1/2 cup chopped nuts into the topping for more crunch.
- Use maple syrup or honey in place of some sugar for a different flavor.
- Add a pinch of nutmeg or ginger to the topping for warm spice notes.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before mixing with sugar and cornstarch.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free oats and swap the all-purpose flour for a 1:1 gluten-free flour.
Q: How do I know when the crisp is done?
A: The topping should be golden brown and the filling should bubble around the edges.
Q: Can I make the topping ahead of time?
A: Yes. Store the topping in the fridge for a day and sprinkle it over the fruit before baking.
Q: Is this recipe good for a crowd?
A: Yes. Double the recipe and use a larger baking dish to feed more people.
Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm, quick dessert featuring tart rhubarb topped with a crunchy oat mixture, best served with vanilla ice cream.
Ingredients
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the rhubarb, granulated sugar, cornstarch, and vanilla extract in a large bowl. Mix well.
- Spread the mixture evenly in a greased baking dish.
- Mix together the oats, flour, brown sugar, melted butter, cinnamon, and salt in another bowl until crumbly.
- Sprinkle the oat mixture evenly over the rhubarb.
- Bake in the preheated oven for about 30-35 minutes, or until the topping is golden brown and bubbling.
- Cool slightly before serving.
Notes
Best served warm with vanilla ice cream or whipped cream. Cool completely before storing.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
