Easy Rhubarb Crisp

A simple and delicious rhubarb crisp with a buttery oat topping, perfect for a quick dessert any time of year.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the Rhubarb Filling

6 cups fresh rhubarb rinsed and chopped into 1-inch pieces
1 cup granulated sugar adjust to taste depending on rhubarb tartness
1 tablespoon all-purpose flour or cornstarch
1 teaspoon vanilla extract

For the Oat Topping

1.5 cups rolled oats not instant
1 cup all-purpose flour
0.75 cup brown sugar packed
0.5 teaspoon cinnamon
0.25 teaspoon salt
0.75 cup unsalted butter cold and cut into small pieces

Method

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large bowl, combine the chopped rhubarb, granulated sugar, 1 tablespoon of flour, and vanilla extract. Toss gently to coat. Pour the rhubarb mixture into the prepared baking dish and spread evenly.
In a separate medium bowl, whisk together the rolled oats, 1 cup of flour, brown sugar, cinnamon, and salt.
Add the cold, cubed butter to the oat mixture. Use a pastry blender, your fingertips, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Sprinkle the oat topping evenly over the rhubarb filling in the baking dish.
Bake for 35-40 minutes, or until the topping is golden brown and crisp, and the rhubarb filling is bubbly.
Let the crisp cool for at least 15-20 minutes before serving to allow the filling to set. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

You can add a handful of fresh or frozen berries (like strawberries or raspberries) to the rhubarb filling for extra flavor. If using frozen rhubarb, do not thaw, and you may need to add a few extra minutes to the baking time.