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The Ultimate Easy & Buttery Rhubarb Crisp with The Perfect Crumble Topping

Close-up of a freshly baked rhubarb crisp with a golden, crunchy oat topping and bubbling red fruit filling.
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Make this classic Rhubarb Crisp for a sweet and tart dessert with a buttery oat topping. This simple recipe delivers comfort food baking perfection, ready in under an hour.

Ingredients

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  • 4 cups fresh rhubarb, chopped
  • 1 cup granulated sugar (adjust to taste)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish or an 8×8 inch baking pan.
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, and 1/4 teaspoon of cinnamon. Toss gently to coat the rhubarb evenly.
  3. Pour the rhubarb mixture into your prepared baking dish and spread it into an even layer.
  4. In a separate medium bowl, prepare the topping. Combine the 1/2 cup flour, rolled oats, brown sugar, 1/4 teaspoon cinnamon, and salt. Mix these dry ingredients together with a fork.
  5. Cut the cold butter pieces into the dry topping mixture using a pastry blender or your fingertips. Work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This creates the buttery oat topping texture.
  6. Sprinkle the topping evenly over the rhubarb filling in the baking dish.
  7. Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
  8. Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes before serving.
  9. Serve your homemade rhubarb crisp warm, ideally with a scoop of vanilla ice cream.

Notes

  • If you use frozen rhubarb, do not thaw it first. You may need to increase the baking time by 5 to 10 minutes.
  • For a gluten-free rhubarb crisp, substitute the all-purpose flour in the topping with a 1-to-1 gluten-free baking blend.
  • This dessert freezes well after baking; cool completely, cover tightly, and freeze for up to three months. Thaw in the refrigerator and reheat gently.

Nutrition

Find it online: https://miameal.com/rhubarb-crisp-recipe-easy-buttery/