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Easy Rhubarb Crisp

A simple and delicious rhubarb crisp with a crunchy oat topping. Perfect for summer or holiday gatherings, served warm with ice cream or whipped cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 cups rhubarb chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
Crisp Topping
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted
  • 1/2 cup chopped nuts optional

Equipment

  • Mixing bowls
  • Baking dish
  • Oven
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a large bowl, mix chopped rhubarb, sugar, flour, and vanilla extract. Transfer to the prepared baking dish.
  3. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and mix until crumbly. Add nuts if desired.
  4. Sprinkle the oat mixture evenly over the rhubarb filling.
  5. Bake for 40–45 minutes until topping is golden and filling is bubbling.
  6. Allow to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Use fresh rhubarb if possible; thaw frozen rhubarb if using. Adjust sugar to taste if rhubarb is very tart.