Rhubarb Crisp
A classic rhubarb crisp with a jammy, sweet-tart rhubarb filling and a buttery, crispy oat crumble topping. Simple, nostalgic, and perfect with vanilla ice cream.
Ingredients
- 6 cups rhubarb chopped into 1/2-inch pieces; fresh or thawed frozen (about 1 3/4–2 pounds)
- 3/4–1 cup granulated sugar use 3/4 cup for a more tart filling, 1 cup for sweeter
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice or orange juice
- 1 teaspoon lemon or orange zest finely grated, optional but recommended
- 1 cup old-fashioned rolled oats use certified gluten-free oats if needed
- 3/4 cup all-purpose flour or 1:1 gluten-free baking blend
- 3/4 cup brown sugar packed; light or dark
- 1/2 cup unsalted butter melted and slightly cooled; about 1 stick; use vegan butter for dairy-free
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped nuts walnuts, pecans, or almonds; optional
- Butter or cooking spray for greasing the baking dish
- Vanilla ice cream or whipped cream for serving, optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or similar 3-quart casserole) with butter or cooking spray. A metal pan will brown a bit faster than glass.
- In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, 1/4 teaspoon fine sea salt, vanilla extract, lemon juice, and lemon or orange zest (if using). Toss well until the rhubarb is evenly coated and no dry cornstarch remains; the mixture should look glossy and slightly syrupy.
- Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer. Scrape all juices and cornstarch from the bowl into the dish, as they help thicken the filling.
- In a separate medium bowl, stir together the rolled oats, all-purpose flour, brown sugar, cinnamon, nutmeg (if using), and 1/2 teaspoon fine sea salt. Pour in the melted, slightly cooled butter and stir until everything is evenly moistened and clumps form. Fold in the chopped nuts, if using. Aim for a mix of small crumbs and larger clumps.
- Sprinkle the oat crumble topping evenly over the rhubarb filling. Do not pack it down; leave it loose so it bakes up with lots of crispy edges and craggy bits.
- Bake for 35–45 minutes, or until the filling is bubbling all around the edges and the topping is deep golden brown. If your oven has hot spots, rotate the pan halfway through baking.
- Transfer the baked rhubarb crisp to a cooling rack and let it rest for at least 15–20 minutes. This allows the filling to thicken so it’s not too runny when served.
- Spoon the warm rhubarb crisp into bowls and serve as is, or top with vanilla ice cream, whipped cream, or a spoonful of vanilla yogurt.
Notes
SERVINGS & TIMING: Serves 6–8. Prep Time: 15–20 minutes. Bake Time: 35–45 minutes. Rest Time: 15–20 minutes. Total Time: about 1 hour 10 minutes.
VARIATIONS:
- Strawberry Rhubarb Crisp: Replace 2 cups of rhubarb with 2 cups sliced strawberries.
- Gluten-Free Rhubarb Crisp: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan Rhubarb Crisp: Use vegan butter and ensure sugar is vegan-friendly.
- Nutty Rhubarb Crisp: Add 1/2 cup chopped pecans or almonds to the topping.
- Lower-Sugar: Use about 1/2–3/4 cup sugar in the filling and 1/2 cup in the topping; expect a more tart result.
- Small-Batch: Halve the recipe and bake in an 8×8-inch pan or deep pie dish (serves about 3–4). STORAGE & REHEATING:
- Room Temperature: Keep covered at room temp up to 1 day if the kitchen is cool.
- Refrigerator: Cover and refrigerate for 3–4 days. Topping will soften over time but flavor remains good.
- Freezer: Cool completely, wrap tightly (plastic wrap plus foil), and freeze up to 2 months. Thaw in the fridge overnight.
- Reheating: Reheat in a 350°F (175°C) oven, uncovered, for 10–15 minutes until warmed through and re-crisped. Individual portions can be microwaved 30–45 seconds (topping will be softer).
- Make-Ahead: Prepare filling and topping separately up to 1 day ahead; refrigerate, then assemble and bake just before serving. TIPS:
- Don’t skip the cornstarch; rhubarb releases a lot of juice and needs thickener.
- Taste your rhubarb; adjust sugar based on tartness and your preference.
- Use old-fashioned oats, not quick oats, for better texture.
- Melted butter in the topping yields larger, crunchier clumps and is easier than cutting in cold butter.
- Letting the crisp rest 15–20 minutes after baking helps the filling set.
- Strawberry Rhubarb Crisp: Replace 2 cups of rhubarb with 2 cups sliced strawberries.
- Gluten-Free Rhubarb Crisp: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan Rhubarb Crisp: Use vegan butter and ensure sugar is vegan-friendly.
- Nutty Rhubarb Crisp: Add 1/2 cup chopped pecans or almonds to the topping.
- Lower-Sugar: Use about 1/2–3/4 cup sugar in the filling and 1/2 cup in the topping; expect a more tart result.
- Small-Batch: Halve the recipe and bake in an 8×8-inch pan or deep pie dish (serves about 3–4). STORAGE & REHEATING:
- Room Temperature: Keep covered at room temp up to 1 day if the kitchen is cool.
- Refrigerator: Cover and refrigerate for 3–4 days. Topping will soften over time but flavor remains good.
- Freezer: Cool completely, wrap tightly (plastic wrap plus foil), and freeze up to 2 months. Thaw in the fridge overnight.
- Reheating: Reheat in a 350°F (175°C) oven, uncovered, for 10–15 minutes until warmed through and re-crisped. Individual portions can be microwaved 30–45 seconds (topping will be softer).
- Make-Ahead: Prepare filling and topping separately up to 1 day ahead; refrigerate, then assemble and bake just before serving. TIPS:
- Don’t skip the cornstarch; rhubarb releases a lot of juice and needs thickener.
- Taste your rhubarb; adjust sugar based on tartness and your preference.
- Use old-fashioned oats, not quick oats, for better texture.
- Melted butter in the topping yields larger, crunchier clumps and is easier than cutting in cold butter.
- Letting the crisp rest 15–20 minutes after baking helps the filling set.
Love this recipe?Follow us at @Recipecs for more