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Classic Rhubarb Crisp with Buttery Oat Topping

Close-up of a single serving of warm rhubarb crisp with a golden, crumbly topping in a white bowl.
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This easy rhubarb crisp recipe balances the tartness of fresh rhubarb with a sweet, buttery oat topping. It is a comforting, classic spring and summer dessert perfect for serving warm with vanilla ice cream.

Ingredients

Scale
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup granulated sugar (adjust based on rhubarb tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for topping)
  • 1 cup rolled oats (old-fashioned)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the cut rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Toss gently to coat the rhubarb evenly.
  3. Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer.
  4. In a separate medium bowl, prepare the topping. Whisk together the 1/2 cup flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  6. Sprinkle the oat mixture evenly over the rhubarb filling in the baking dish. Do not press it down.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender.
  8. Let the crisp cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream for the ultimate treat.

Notes

  • If your rhubarb is very tart, you may add up to 1/4 cup more granulated sugar to the filling.
  • This recipe works well using frozen rhubarb; do not thaw it first, just toss it with the sugar mixture and proceed with the recipe.
  • For a gluten-free rhubarb crisp option, substitute the all-purpose flour in the topping with an equal amount of your favorite gluten-free all-purpose blend.

Nutrition

Find it online: https://cookingbycarla.com/rhubarb-crisp-best-recipe-easy-oat-topping/