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Classic Buttery Rhubarb Crisp with Crunchy Oat Topping

A scoop of strawberry ice cream melting over a warm serving of rhubarb crisp with a crunchy oat topping.
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This easy rhubarb crisp recipe delivers the perfect balance of sweet and tart filling with a buttery, crunchy oat topping. It is a comforting, seasonal fruit dessert simple enough for beginner bakers.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar (adjust to taste based on rhubarb tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour (for topping)
  • 1 cup rolled oats (not instant)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
  2. Prepare the filling: In a medium bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, and cinnamon. Toss gently until the rhubarb is evenly coated. Pour the mixture into your prepared baking dish and spread it into an even layer.
  3. Prepare the crispy topping: In a separate bowl, whisk together the 1 cup of flour, rolled oats, brown sugar, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the dry topping ingredients. Use your fingers, a pastry blender, or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Assemble and bake: Sprinkle the oat topping evenly over the rhubarb filling. Place the dish on a baking sheet to catch any potential drips.
  6. Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
  7. Cool slightly before serving. This crisp is best served warm.

Notes

  • For a Strawberry Rhubarb Crisp variation, substitute 2 cups of the rhubarb with 2 cups of fresh or frozen (unthawed) strawberries.
  • Serve this tart rhubarb dessert warm with a scoop of vanilla ice cream for the classic crisp recipe with ice cream pairing experience.
  • If your rhubarb is very tart, you may add an extra tablespoon of brown sugar to the filling mixture.

Nutrition

Find it online: https://mistyplate.com/rhubarb-crisp-classic-buttery-oat-topping/