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Classic Rhubarb Crisp Recipe with Crunchy Oat Topping

Close-up of a freshly baked rhubarb crisp with a golden, crunchy oat topping in a white baking dish.
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You need this easy rhubarb crisp recipe for a perfect spring dessert. It balances tart rhubarb with a sweet, buttery, and crunchy oat topping. This is comfort food made simple.

Ingredients

Scale
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup water
  • For the Topping:
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 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 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Prepare the filling: In a medium bowl, combine the cut rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, cinnamon, and water. Toss gently to coat the rhubarb evenly. Pour this mixture into your prepared baking dish.
  3. Prepare the topping: In a separate bowl, whisk together the 1 cup flour, rolled oats, brown sugar, 1/2 teaspoon cinnamon, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Do not overmix; you want some pea-sized pieces of butter remaining for the best texture.
  5. Sprinkle the oat topping evenly over the rhubarb filling in the baking dish. Press it down lightly.
  6. Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a fork.
  7. Let the crisp cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly.

Notes

  • For an extra layer of flavor, substitute 1/4 cup of the cold butter with brown butter in the topping mixture.
  • Serve this sweet tart dessert warm with a scoop of vanilla ice cream for the classic taste of home.
  • If your rhubarb is very tart, you may increase the granulated sugar in the filling by 1 to 2 tablespoons.

Nutrition

Find it online: https://yumdrizzle.com/rhubarb-crisp-recipe-classic-oat-topping/