Easy Rhubarb Crisp – Sweet, Tangy, and Perfectly Crunchy
There’s something magical about a freshly baked rhubarb crisp. Tart rhubarb balanced with a buttery, sweet oat topping creates a dessert that is both comforting and sophisticated.
This Easy Rhubarb Crisp is perfect for summer when rhubarb is at its peak, but it works beautifully with frozen rhubarb in colder months. The simplicity of this recipe means anyone can bake it, yet the results are elegant enough for dinner parties, family gatherings, or just a cozy dessert at home.
With its golden, crunchy topping and juicy, tangy rhubarb filling, each bite is a perfect blend of texture and flavor.
History and Inspiration
Rhubarb has been used in desserts for centuries, prized for its tart flavor that pairs wonderfully with sweet toppings. Crisps and crumbles originated in England as a simple way to bake seasonal fruit with a streusel topping.
This rhubarb crisp adapts that classic idea into a quick and easy dessert, celebrating fresh, seasonal ingredients. Over time, variations have emerged adding oats, nuts, or spices to enhance flavor and texture, making the crisp a versatile favorite across generations.
Ingredients
For the Filling
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
For the Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat Oven
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish. - Prepare Rhubarb Filling
In a large bowl, combine chopped rhubarb, granulated sugar, flour, and vanilla extract. Toss until rhubarb is evenly coated. Transfer to the prepared baking dish. - Make Crisp Topping
In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and mix until crumbly. Stir in nuts if using. - Assemble the Crisp
Sprinkle the oat mixture evenly over the rhubarb filling. - Bake
Bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and the filling is bubbling. - Cool Slightly
Allow the crisp to cool for 10–15 minutes before serving to let the juices set. - Serve
Serve warm, optionally with vanilla ice cream or whipped cream for an indulgent dessert.
Sensory Description
- Appearance: Golden-brown topping over vibrant pink rhubarb filling, slightly bubbling at the edges.
- Texture: Crunchy, buttery topping contrasted with tender, juicy rhubarb filling.
- Aroma: Sweet and tart with hints of cinnamon and baked oats.
- Taste: Perfect balance of tart rhubarb and sweet, buttery crumble; warm and comforting.
Tips for Success
- Use fresh rhubarb for best flavor, or thaw frozen rhubarb before baking.
- For extra crunch, add chopped nuts or a sprinkle of coarse sugar on top.
- If rhubarb is too tart, increase sugar slightly.
- Serve immediately after baking for the best contrast of textures.
Variations
- Strawberry Rhubarb Crisp: Add 1 cup chopped strawberries to the filling.
- Gluten-Free: Use gluten-free oats and flour.
- Coconut Topping: Add 1/4 cup shredded coconut to the oat topping.
- Maple Variation: Replace brown sugar with pure maple syrup in topping for a subtle flavor twist.
Serving Suggestions
- Serve warm with vanilla ice cream, whipped cream, or crème fraîche.
- Great for summer potlucks, family dinners, or holiday gatherings.
- Can be baked in mini ramekins for individual servings.
- Pair with a cup of coffee or tea for a cozy dessert experience.
Easy Rhubarb Crisp
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, mix chopped rhubarb, sugar, flour, and vanilla extract. Transfer to the prepared baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and mix until crumbly. Add nuts if desired.
- Sprinkle the oat mixture evenly over the rhubarb filling.
- Bake for 40–45 minutes until topping is golden and filling is bubbling.
- Allow to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.
