Description
A golden-crisp, buttery oat crumble over a lush, jammy rhubarb filling. This easy rhubarb crisp balances sweet and tart perfectly and comes together in under an hour—ideal for weeknights or casual gatherings. Serve warm with vanilla ice cream or lightly sweetened whipped cream.
Ingredients
For the Rhubarb Filling:
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2 pounds sliced rhubarb (fresh or frozen; if frozen, do not thaw)
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1/4 cup cornstarch
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3/4 cup granulated sugar
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1/2 teaspoon ground cinnamon
For the Crumble Topping:
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1 cup rolled oats
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1/2 cup all-purpose flour
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1/2 cup granulated sugar
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1/2 teaspoon ground cinnamon
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Pinch of salt
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1/2 cup cold unsalted butter, cubed (1 stick)
Instructions
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Preheat & Prep
Preheat the oven to 400°F (200°C). Lightly butter a 2-quart casserole or 8×8-inch baking dish. -
Make the Filling
In a large bowl, toss rhubarb with cornstarch, sugar, and cinnamon until evenly coated. Spread evenly into the prepared dish. -
Make the Crumble
In another bowl, combine oats, flour, sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and cut it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. -
Assemble & Bake
Evenly scatter the crumble over the rhubarb. Bake for about 35 minutes, until the topping is golden and the filling is bubbling at the edges. -
Rest & Serve
Cool at least 10 minutes to set. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Frozen rhubarb: Use straight from frozen; add 1 extra tablespoon cornstarch if your rhubarb is very juicy.
- Flavor twists: Add 1 teaspoon vanilla extract to the filling, or swap 1 cup rhubarb for 1 cup sliced strawberries.
- Less sweet option: Reduce total sugar by 2–4 tablespoons if you prefer a tangier crisp.
- Make it gluten-free: Use certified GF oats and a 1:1 gluten-free flour blend.
- Storage: Cover and refrigerate up to 4 days. Rewarm at 350°F (175°C) for 10–15 minutes to re-crisp the topping.
- Make ahead: Assemble the topping and store chilled up to 3 days; add to the filling just before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 pan
- Calories: 336
- Sugar: 35 g
- Sodium: 140 mg
- Fat: 12.5 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3.5 g
- Protein: 3 g
- Cholesterol: 30 mg
