This Easy Rhubarb Crisp is a warm, cozy dessert that’s both simple and satisfying. Tangy rhubarb is baked until bubbly under a buttery, golden oat topping that’s crisp on the outside and soft in the middle. It’s the perfect balance of sweet and tart, with just the right amount of crunch. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that feels like pure comfort.
Pin for later! Save this recipe on Pinterest so you can always whip up this seasonal favorite when rhubarb is in abundance.
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Easy Rhubarb Crisp (Golden & Comforting)
Tangy rhubarb baked under a buttery oat topping until golden and bubbly. A simple, comforting dessert perfect with ice cream.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
4 cups rhubarb, chopped
1 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar
½ cup unsalted butter, melted
1 tsp cinnamon
Pinch of salt
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a mixing bowl, toss chopped rhubarb with sugar, cornstarch, and vanilla. Spread evenly in the baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
Sprinkle topping evenly over rhubarb mixture.
Bake for 35–40 minutes, until topping is golden brown and filling is bubbling.
Cool slightly before serving.
Notes
Use rolled oats, not quick oats, for the best texture. Rest for 10 minutes before serving to let filling set. Add strawberries or apples for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 32g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Why You’ll Love This Recipe
- Only 15 minutes of prep with simple pantry ingredients.
- Sweet-tart flavor that pairs perfectly with the buttery topping.
- Family-friendly dessert that’s easy enough for weeknights.
- Versatile works with rhubarb alone or with berries/apples.
- Pairs beautifully with ice cream or whipped cream.
Tools and Preparation
- Baking Dish (8×8 or similar): To bake the crisp evenly.
- Mixing Bowls: One for filling, one for topping.
- Measuring Cups & Spoons: To keep the recipe balanced.
- Spatula or Wooden Spoon: For mixing the filling and topping.
- Oven Mitts: Essential for safe handling of hot dishes.
These tools keep prep easy and help deliver that golden, bubbling crisp.
Ingredients
For the Filling:
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the Crisp Topping:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- ½ cup unsalted butter, melted
- 1 tsp cinnamon
- Pinch of salt
How to Make Easy Rhubarb Crisp
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a mixing bowl, toss chopped rhubarb with sugar, cornstarch, and vanilla extract. Spread evenly in the prepared baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture becomes crumbly.
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove from oven and cool slightly before serving.
How to Serve Easy Rhubarb Crisp
- Warm with a scoop of vanilla ice cream.
- Topped with fresh whipped cream.
- Chilled and served with custard.
- With a drizzle of caramel sauce for added indulgence.
- Alongside a cup of hot tea or coffee for a cozy treat.
Tips for Success
- Cut rhubarb into even pieces for consistent baking.
- Don’t skimp on cornstarch it thickens the filling.
- Use old-fashioned rolled oats for the best texture.
- Add a pinch of nutmeg or cardamom for extra warmth.
- Let the crisp rest for at least 10 minutes before serving.
Best Side Dishes
- Fresh fruit salad for a light balance.
- Vanilla bean ice cream for classic pairing.
- Lemon or ginger tea to complement the tartness.
- A dollop of yogurt for a lighter option.
Common Mistakes to Avoid
- Not using enough sugar: Rhubarb is very tart, so balance is key.
- Overmixing the topping: Keep it crumbly, not doughy.
- Skipping the rest time: Filling needs time to set after baking.
- Using quick oats: They become mushy instead of crisp.
- Cutting rhubarb unevenly: Leads to inconsistent texture.
Storage & Reheating Instructions
- Refrigerator: Store covered for up to 3 days.
- Freezer: Freeze baked crisp (cooled) for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in the oven at 350°F for 10–15 minutes to restore crispness.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. Thaw and drain well before using to avoid excess liquid.
Can I add fruit to the filling?
Absolutely. Strawberries, apples, or raspberries pair beautifully with rhubarb.
Can I make this gluten-free?
Yes. Substitute all-purpose flour with a gluten-free 1:1 flour blend.
Can I reduce the sugar?
Yes, but keep in mind rhubarb is very tart, so don’t reduce too much.
Can I prepare it ahead?
Yes. Assemble the crisp, refrigerate, and bake just before serving.
Final Thoughts
Easy Rhubarb Crisp is the perfect way to celebrate rhubarb season. With its tangy-sweet filling and buttery, crunchy topping, it’s a dessert that feels both rustic and special. Whether you serve it warm with ice cream or chilled with cream, it’s guaranteed to bring comfort and smiles to the table.