Go Back
–+ servings
Rhubarb Crisp

Irresistible Rhubarb Crisp with Buttery Oat Topping

Enjoy a delicious Rhubarb Crisp filled with tart rhubarb and a buttery oat topping, a classic dessert everyone loves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 cups chopped rhubarb fresh or frozen
  • 1 cup granulated sugar adjust based on sweetness preference
  • 3 tablespoons all-purpose flour or gluten-free flour
  • 1 teaspoon vanilla extract optional but recommended
Topping
  • 1 cup rolled oats use gluten-free oats if needed
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon optional
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter must be cold

Equipment

  • 8x8-inch baking dish
  • mixing bowls
  • pastry cutter

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine chopped rhubarb, granulated sugar, all-purpose flour, and vanilla extract. Toss to coat, then pour into a greased baking dish.
  3. In another bowl, mix rolled oats, brown sugar, remaining flour, ground cinnamon, and salt. Cut in cold butter until crumbly.
  4. Spread the topping evenly over the rhubarb filling in the baking dish.
  5. Bake for 35-40 minutes until the topping is golden and the filling bubbles.
  6. Let cool for 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Serve warm with ice cream or chilled. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!