Name: Easy Rhubarb Crisp: The Best Sweet & Tart Dessert
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds sliced rhubarb (fresh or frozen; if frozen, do not thaw); 1/4 cup cornstarch; 3/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1 cup rolled oats; 1/2 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon ground cinnamon; Pinch of salt; 1/2 cup cold unsalted butter, cubed (1 stick)

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What comes to mind when you think of rhubarb? Many people are surprised to learn this vibrant, stalky vegetable, often mistaken for a fruit, can be transformed into one of the most comforting desserts imaginable. If you’ve ever been intimidated by its tartness, this easy rhubarb crisp recipe is here to win you over. Forget complicated pies; this is a rustic, straightforward dessert that delivers a perfect balance of sweet and tangy flavors with a delightful crunchy oat topping. This simple rhubarb crisp is the ultimate spring and summer treat, proving that a showstopping dessert doesn’t require hours in the kitchen.

Contents

Ingredients
For the Rhubarb Filling
For the Crumble Topping
Timing
Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Dish
Step 2: Make the Luscious Rhubarb Filling
Step 3: Prepare the Perfect Crumble Topping
Step 4: Assemble and Bake to Golden Perfection

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use frozen rhubarb for this recipe?
Q2. Can I add other fruits to this crisp?
Q3. Why isn’t my topping crumbly?

Easy Rhubarb Crisp: The Best Sweet & Tart Dessert

Description
Ingredients

For the Rhubarb Filling:
For the Crumble Topping:

Instructions
Notes
Nutrition
Did you make this recipe?

Ingredients

For the Rhubarb Filling

Ingredient	Amount/Quantity
Sliced Rhubarb (fresh or frozen)	2 pounds
Cornstarch	1/4 cup
Granulated Sugar	3/4 cup
Ground Cinnamon	1/2 teaspoon

For the Crumble Topping

Ingredient	Amount/Quantity
Rolled Oats	1 cup
All-Purpose Flour	1/2 cup
Granulated Sugar	1/2 cup
Ground Cinnamon	1/2 teaspoon
Salt	1 pinch
Cold Butter, cubed	1 stick (1/2 cup)

Timing

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

In less than an hour, you can have a warm, bubbly, homemade dessert ready to serve. That’s less time than it takes to watch an episode of your favorite TV show!

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Dish

First things first, preheat your oven to a hot 400°F (200°C). Take a 2-quart casserole dish and lightly butter it. This simple step is crucial as it prevents the sweet, sticky filling from clinging to the sides, making serving and cleanup much easier later on.

Step 2: Make the Luscious Rhubarb Filling

In a large bowl, combine the sliced rhubarb, cornstarch, sugar, and cinnamon. Gently stir everything together until the rhubarb pieces are evenly coated in the sweet, spiced mixture. The cornstarch is the magic ingredient here; it will thicken the fruit juices as it bakes, creating a luscious, jammy filling rather than a watery one. Spread this mixture evenly into your prepared casserole dish.

Step 3: Prepare the Perfect Crumble Topping

In a separate large bowl, combine the dry ingredients for the topping: the oats, flour, sugar, cinnamon, and a pinch of salt. Scatter the cubes of cold butter over the top. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Tip: Using cold butter is key to a truly crisp topping; it melts during baking to create a crunchy, not soggy, texture.

Step 4: Assemble and Bake to Golden Perfection

Evenly scatter the crumble topping over the rhubarb filling in the casserole dish. Place it in your preheated oven and bake for about 35 minutes. You’ll know it’s ready when the topping is a beautiful golden brown and the rhubarb filling is hot and bubbly around the edges. Once baked, allow the rhubarb crisp to cool on the counter for at least 10 minutes. This resting period is essential, as it allows the filling to set and thicken perfectly.

Nutritional Information

While this is an indulgent dessert, it’s packed with fruity goodness. Here is the approximate nutritional information per serving (this recipe makes about 8 servings):

Calories: 320–473 kcal
Carbohydrates: 52–79 g
Fat: 12–16 g
Protein: 3–5 g
Fiber: Rhubarb is a good source of fiber, and this dish provides about 3-6g per serving.
Vitamins: Rhubarb is also a very good source of Vitamin K1.

Healthier Alternatives

Looking to make this classic dessert a bit lighter? Here are some simple and delicious swaps:

Reduce the Sugar: Rhubarb is naturally tart, but you can reduce the sugar slightly or substitute a portion with natural sweeteners like maple syrup or honey.
Go Gluten-Free: To make a gluten-free rhubarb crisp, use certified gluten-free oats and substitute the all-purpose flour with a gluten-free all-purpose blend.
Make it Vegan: It’s easy to make this recipe vegan! Simply swap the butter for an equal amount of cold coconut oil or a high-quality plant-based butter.
Boost the Nutrients: Enhance the topping by replacing half of the flour with hemp hearts for a boost of protein and omega-3s, or add chopped walnuts for extra crunch and healthy fats.

Serving Suggestions

This rhubarb crisp is absolutely divine served warm, straight from the oven. The classic and most beloved way to serve it is with a generous scoop of vanilla ice cream melting into the warm, bubbly fruit.

For a tangier twist, try it with a dollop of Greek yogurt or crème fraîche. It’s the perfect dessert for a family dinner, a spring potluck, or just a cozy night in. Garnish with a sprig of fresh mint for a touch of color.

Common Mistakes to Avoid

A Watery Filling: If your filling turns out runny, you may not have used enough thickener. Solution: Don’t skip the cornstarch! If you are using frozen rhubarb that has been thawed, it may release more water, so consider adding an extra tablespoon of cornstarch to ensure a thick, jammy consistency.
A Soggy Topping: This often happens if the butter was too warm or if the topping was overmixed. Solution: Always use butter that is cold and cubed. Work it into the flour and oats just until coarse crumbs form. This creates pockets that result in a crispier, more delicious texture.
Not Letting it Rest: It’s tempting to dig in right away, but cutting into the crisp too soon can cause the filling to run everywhere. Solution: Be patient and let the crisp rest on the counter for at least 10 minutes before serving. This allows the molten filling to cool slightly and set properly.

Storing Tips

Refrigeration: Store any leftovers tightly covered in the refrigerator for up to 4 days.
Reheating: The best way to reheat the crisp and revive its crunchy topping is in an oven set to 350°F (175°C) for about 10–15 minutes. While you can use a microwave, be aware that it will soften the crumble topping.
Make-Ahead: You can prepare the filling and the crumble topping ahead of time. Store them in separate airtight containers in the refrigerator for up to 24 hours. When you’re ready, simply assemble and bake as directed.

Conclusion

This easy rhubarb crisp is a truly special dessert that perfectly captures the simple, rustic charm of homemade baking. The balance of the tangy rhubarb filling against the sweet, buttery oat crumble is a classic combination for a reason. It’s a forgiving recipe that is perfect for bakers of all skill levels and a wonderful way to celebrate the season’s produce. We are confident you will love the simplicity and incredible flavor of this dish. Give it a try, and don’t forget to leave a comment below to let us know how it turned out. We love hearing from you!

FAQs

Q1. Can I use frozen rhubarb for this recipe?

Yes, absolutely! Frozen rhubarb works wonderfully in this crisp. You can use it directly from the freezer without thawing, although you may need to add about 5-10 minutes to the baking time. Alternatively, you can thaw and drain it first to control the amount of liquid.

Q2. Can I add other fruits to this crisp?

Of course! Rhubarb pairs beautifully with many other fruits. Strawberries are a classic partner, but you could also try adding sliced apples or raspberries to the filling for a different flavor profile. Simply substitute about half of the rhubarb with your fruit of choice.

Q3. Why isn’t my topping crumbly?

The most likely culprit is the temperature of your butter. For a light, crumbly topping, the butter must be very cold. If it’s too soft or melted, it will blend into the flour and create a paste rather than crumbs. Always use butter straight from the fridge and work quickly to prevent it from warming up.