Rhubarb Crisp Recipe
Nothing beats the classic, comforting taste of an Old Fashioned Rhubarb Crisp. This recipe delivers that perfect balance of tart, juicy fruit and a sweet, buttery oat topping that crisps up beautifully. After years of testing, I’ve found this version, with its simple cornstarch-thickened filling, yields the ideal consistency every time—no runny juices or dry fruit in sight.
PrintRhubarb Crisp
Ingredients
Scale
- 6 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 3/4 cup all purpose flour
- 1/2 cup quick oats
- 1 teaspoon cinnamon
- 1/3 cup melted butter
Instructions
- Preheat oven to 350 degrees F. Grease an 8 inch baking dish.
- Place sliced rhubarb in the baking dish.
- In a saucepan over medium high heat, combine the sugar, cornstarch and water. Bring to a boil, reduce heat to medium and continue to boil, stirring often until thickened, about 5 minutes. Stir in vanilla and remove from heat. Pour the mixture over the rhubarb in the pan.
- In a bowl, combine the brown sugar, flour, oats, cinnamon and melted butter until crumbly. Sprinkle this mixture evenly over top of the rhubarb.
- Bake for 55-60 minutes. Remove from oven, cool and serve with ice cream or whipped cream.
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