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A freshly baked rhubarb crumble with a golden-brown oat topping in a white ceramic dish, with a spoon taking a scoop.

Classic Rhubarb Crisp

A comforting dessert featuring tart rhubarb baked under a buttery, sweet, and crunchy oat topping. Perfect for a spring or summer treat!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Filling
  • 6 cups Rhubarb chopped into 1/2-inch pieces
  • 3/4 cup Granulated Sugar adjust to taste based on rhubarb tartness
  • 1/4 cup All-Purpose Flour
  • 1 tbsp Lemon Juice freshly squeezed
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1 pinch Salt
For the Crisp Topping
  • 1 cup All-Purpose Flour
  • 1 cup Old-Fashioned Rolled Oats
  • 1/2 cup Light Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Unsalted Butter 1 stick, cold, cut into small cubes
  • 1 pinch Salt

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls (2)
  • Whisk
  • Pastry Blender or Forks
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Make the Rhubarb Filling
  1. In a large mixing bowl, combine the chopped rhubarb, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, lemon juice, vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt. Toss gently until the rhubarb is evenly coated.
  2. Pour the rhubarb mixture into the prepared baking dish and spread it out evenly.
Prepare the Crisp Topping
  1. In a separate large mixing bowl, whisk together 1 cup all-purpose flour, rolled oats, light brown sugar, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, and a pinch of salt.
  2. Add the cold, cubed butter to the dry topping ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Assemble and Bake
  1. Evenly sprinkle the crisp topping over the rhubarb filling in the baking dish.
  2. Bake for 45-50 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a fork. If the topping browns too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
  3. Remove from oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.
  4. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Notes

For an extra twist, consider adding 1/2 cup of sliced strawberries to the rhubarb filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave for best results. Always use cold butter for the topping to achieve that perfect crumbly texture.