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rhubarb crisp

Easy Homemade Rhubarb Crisp

5 from 1 vote
A comforting and classic Rhubarb Crisp featuring a tart, jammy fruit filling and a thick, buttery oat crumble topping. Quick to prep and perfect with a scoop of vanilla ice cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups fresh rhubarb, chopped into half-inch pieces Can use frozen, do not thaw
  • ¾ cup granulated sugar Adjust based on tartness preference
  • 1 cup old-fashioned rolled oats Do not use quick oats
  • ½ cup all-purpose flour Divided for filling and topping
  • ½ cup unsalted butter, cold and cubed Keep chilled until ready to mix
  • ½ cup brown sugar, packed Light or dark works well
  • 1 teaspoon ground cinnamon Adds warm spice to the topping

Equipment

  • 1 8x8 baking dish For baking the crisp
  • 2 Mixing bowls For preparing filling and topping
  • 1 pastry blender For cutting in the cold butter

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit and lightly grease an 8x8 baking dish.
  2. Toss the chopped rhubarb, granulated sugar, and a tablespoon of flour in a large bowl until the fruit is well coated.
    mixing rhubarb fruit filling
  3. Combine the oats, remaining flour, brown sugar, and cinnamon in a separate mixing bowl.
  4. Cut the cold butter into the oat mixture using a pastry blender until coarse crumbs form.
    cutting cold butter into oat crumble
  5. Spread the fruit filling evenly into the prepared baking dish.
  6. Scatter the crumble topping generously over the fruit layer.
    scattering oat crumble over rhubarb
  7. Bake for 40 to 45 minutes until the topping is golden brown and the juices are bubbling thickly around the edges.

Nutrition

Serving: 145gCalories: 320kcalCarbohydrates: 52gProtein: 3.5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 15mgPotassium: 210mgFiber: 3.5gSugar: 36gVitamin A: 450IUVitamin C: 6mgCalcium: 75mgIron: 1.2mg

Notes

Store leftovers loosely covered at room temperature for 2 days to maintain a crunchy topping. If using frozen rhubarb, do not thaw it before mixing.

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