Hey y’all! If you’re searching for a dessert that’s delightfully tangy, satisfyingly sweet, and ridiculously easy to make, you can’t go wrong with this Irresistible Rhubarb Crisp Recipe. It’s the ultimate spring and summer treat—perfect for backyard barbecues, family gatherings, or just a cozy night in. With its golden, crunchy oat topping and vibrant rhubarb filling, every bite is a mouthwatering celebration of seasonal flavors. Let’s get cooking!
Why You’ll Love This Irresistible Rhubarb Crisp Recipe
- Quick to prepare—just 15 minutes of hands-on time!
- Balanced sweet-tart flavor that pleases every palate.
- Uses simple pantry ingredients—no fancy tools required.
- Crispy, buttery oat topping brings irresistible texture.
- Easily adaptable with other fruits or dietary tweaks.
Irresistible Rhubarb Crisp Recipe Ingredients
- 4 cups fresh rhubarb, chopped (about 1/2-inch pieces)
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
- Pinch of salt
How to Make Irresistible Rhubarb Crisp Recipe
Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or nonstick spray for easy cleanup.
Step 2: Make the Rhubarb Filling
In a large bowl, toss chopped rhubarb with granulated sugar, cornstarch, and vanilla extract. Mix well until the rhubarb is evenly coated, then spread the mixture in the prepared baking dish.
Step 3: Prepare the Crisp Topping
In another bowl, combine rolled oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Step 4: Assemble and Bake
Sprinkle the crisp topping evenly over the rhubarb filling. Bake for 35-40 minutes, or until the topping turns golden brown and the rhubarb is bubbling beneath.
Step 5: Cool and Serve
Let the crisp cool for at least 10 minutes before serving—this helps the filling set and makes for easier scooping!
Irresistible Rhubarb Crisp Recipe Notes
- If your rhubarb is extra tart, add an extra 1/4 cup sugar to the filling.
- For gluten-free, swap the all-purpose flour with a gluten-free blend—find options at Serious Eats.
- Check out Bon Appétit’s guide to rhubarb for more tips on working with this unique veggie!
Irresistible Rhubarb Crisp Recipe Variations
- Strawberry-Rhubarb Crisp: Replace 2 cups of rhubarb with sliced strawberries for classic flavor.
- Nutty Crisp: Add 1/2 cup chopped pecans or walnuts to the topping for extra crunch.
- Vegan Version: Substitute plant-based butter for regular butter.
Required Equipment for Irresistible Rhubarb Crisp Recipe
- 9×9-inch baking dish
- Two mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
- Rubber spatula
How to Store Irresistible Rhubarb Crisp Recipe
Allow the crisp to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to revive its crispy topping.
Irresistible Rhubarb Crisp Recipe Serving Suggestions
- Top warm crisp with vanilla ice cream or whipped cream for a decadent treat.
- Pair with a hot cup of coffee or a fruity rosé wine.
- Serve with Greek yogurt for a sweet breakfast twist!
Pro Tips for the Perfect Irresistible Rhubarb Crisp Recipe
- Chill your butter and cut it into small cubes for the crunchiest topping—learn more about pastry technique at King Arthur Baking.
- Allowing the crisp to rest before serving helps the juices thicken for easier scooping.
- Mix the topping just until crumbly; overmixing can lead to a dense, less crisp texture.
Irresistible Rhubarb Crisp Recipe FAQ
- Can I use frozen rhubarb?
- Absolutely! Thaw and drain frozen rhubarb before using to avoid excess moisture in the filling.
- Can I make this recipe ahead of time?
- Yes—assemble the crisp and refrigerate (unbaked) for up to 24 hours, then bake just before serving.
- Is it possible to reduce the sugar?
- Yes, but rhubarb is quite tart, so don’t reduce by more than 1/4 cup for best flavor balance.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Ingredients
- 5 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
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2In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, and vanilla extract until well coated. Spread the mixture evenly in the prepared baking dish.
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3In a separate bowl, combine oats, flour, brown sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
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4Sprinkle the oat mixture evenly over the rhubarb filling.
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5Bake for 40 minutes, or until the topping is golden brown and the filling is bubbling. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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