Rhubarb Crisp Recipe
Nothing beats the sweet-tart flavor and comforting aroma of a freshly baked Recipe Title: Rhubarb Crisp coming out of the oven. This classic dessert, with its juicy fruit filling and buttery oat topping, is a celebration of spring’s bounty. After extensive testing, I’ve perfected this version to ensure a perfect balance of textures—a bubbling, jammy base beneath a crisp, golden-brown crumble that holds its shape beautifully when served.
PrintRhubarb Crisp
Ingredients
Scale
- 4 cups rhubarb (chopped)
- 1–¼ cups all-purpose flour
- 1 cup oatmeal
- 1–¼ cups light brown sugar (packed)
- ½ cup butter (melted)
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly spray or butter a 7-inch x 11-inch or 8.5-inch x 11-inch baking dish and set aside.
- Mix together the flour, oats, cinnamon, brown sugar, and melted butter.
- Press one-half of the crumb mixture into the prepared baking dish.
- Add chopped rhubarb atop the pressed-in crumb mixture in the baking dish.
- Whisk sugar, cornstarch, and water together in a glass bowl. Microwave until thick, clear, and bubbly – approximately 3-5 minutes. Remove from the microwave and whisk in the vanilla. Pour the sugar sauce evenly over rhubarb.
- Top with evenly with the remaining crumb mixture.
- Bake until edges are bubbling and the crumb topping is browned, about 30-40 minutes.
- Cool slightly before serving.
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