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Classic Rhubarb Crisp: Easy Homemade Dessert with Crunchy Oat Topping

A close-up, appetizing photo of a single serving of homemade rhubarb crisp with a golden oat topping and bright red filling.
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Follow this simple recipe to make a classic rhubarb crisp featuring a sweet-tart filling and a buttery, crunchy oat topping. This beginner baker recipe is perfect for showcasing seasonal spring fruit.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar (adjust based on rhubarb tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 cup all-purpose flour (for topping)
  • 1 cup rolled oats (old-fashioned)
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
  2. Prepare the filling: In a medium bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, and water. Toss gently to coat. Pour this mixture evenly into your prepared baking dish.
  3. Prepare the topping: In a separate bowl, whisk together the 1 cup of flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the dry topping mixture. Use your fingers, a pastry blender, or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  5. Assemble the crisp: Sprinkle the topping mixture evenly over the rhubarb filling. Press lightly, but do not pack it down.
  6. Bake: Place the dish on a baking sheet (to catch any drips) and bake for 35 to 45 minutes. The crisp is done when the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
  7. Cool: Let the rhubarb crisp cool on a wire rack for at least 15 minutes before serving. This allows the filling to set properly.
  8. Serve warm, perhaps with vanilla ice cream or a dollop of whipped cream.

Notes

  • For a Strawberry Rhubarb Crisp, substitute 2 cups of the rhubarb with 2 cups of fresh or frozen strawberries.
  • If you want a brown butter flavor, melt the 1/2 cup of butter for the topping in a small pan until it browns slightly, then chill it until firm before cutting it into the dry ingredients.
  • If your rhubarb is very tart, you may add up to 1/4 cup more granulated sugar to the filling.

Nutrition

Find it online: https://daisyrecipe.com/rhubarb-crisp-easy-homemade-dessert-oat-topping/