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The Ultimate Easy Buttery Rhubarb Crisp with Crunchy Oat Topping

A close-up, appetizing view of warm rhubarb crisp topped with a golden oat crumble, served in a white bowl.
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Make this easy rhubarb crisp featuring a sweet and tart rhubarb filling beneath a buttery, crunchy oat topping. It is a classic, cozy dessert perfect for using fresh spring rhubarb.

Ingredients

Scale
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon (for topping)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a medium bowl, combine the cut rhubarb, 1 cup granulated sugar, 2 tablespoons flour, vanilla extract, and 1/4 teaspoon cinnamon. Toss gently to coat the rhubarb evenly.
  3. Pour the rhubarb mixture into your prepared baking dish and spread it into an even layer.
  4. In a separate bowl, prepare the topping. Combine the 1/2 cup flour, rolled oats, brown sugar, 1/4 teaspoon cinnamon, and salt. Mix these dry ingredients together.
  5. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Sprinkle the buttery oat topping evenly over the rhubarb filling in the baking dish. Press it down lightly.
  7. Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender.
  8. Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes before serving.
  9. Serve your warm rhubarb crisp with a scoop of vanilla ice cream for the best experience.

Notes

  • If your rhubarb stalks are very thick, you may need to increase the baking time by 5 to 10 minutes to ensure the fruit softens completely.
  • For a gluten-free rhubarb crisp, substitute the all-purpose flour in the topping with a gluten-free all-purpose blend containing xanthan gum.
  • If you are using frozen rhubarb, do not thaw it first. Toss it directly with the sugar and flour mixture, and you might need to add 5 to 10 minutes to the baking time.

Nutrition

Find it online: https://delishsymphony.com/rhubarb-crisp-recipe/