Rhubarb Crisp Recipe
This easy homemade Rhubarb Crisp features a sweet and tart rhubarb filling topped with a buttery oat crumble. It's a classic spring and summer dessert that's perfect served warm with vanilla ice cream.
Servings: 8
Calories: 310kcal
Ingredients
- Filling
- 5 cups chopped rhubarb
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon optional
- Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Mix rhubarb with sugar, cornstarch, vanilla, lemon juice, and cinnamon. Spread into the baking dish.
- Combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly.
- Sprinkle the topping evenly over the rhubarb.
- Bake for 40–45 minutes until golden and bubbly.
- Cool for 10–15 minutes and serve warm.
Notes
- Fresh rhubarb provides the best flavor and texture.
- Frozen rhubarb works well if thawed and drained.
- Don't press down the topping—this helps it bake up crisp and crunchy.
- Let the crisp cool slightly before serving so the filling can set.
Nutrition (Per Serving)
- Calories: 310
- Carbohydrates: 49g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 120mg
- Potassium: 235mg
- Fiber: 3g
- Sugar: 28g
- Calcium: 70mg
- Iron: 2mg