why make this recipe
Rhubarb crisp is simple and bright. It uses few ingredients and bakes fast. You get a warm, tart fruit base with a crunchy oat topping. It feels like home and works for a weekday dessert or a weekend treat.
introduction
This Rhubarb Crisp uses frozen rhubarb so you can make it any time. If you like rhubarb in other sweets, try a different idea such as brown sugar rhubarb cookies recipe for another way to use rhubarb.
how to make Rhubarb Crisp
Mix the rhubarb with sugar and make the oat-flour topping. Spread the rhubarb in a pan, sprinkle the topping, and bake. Bake until the fruit bubbles and the top turns golden brown.
Ingredients :
4 cups frozen rhubarb, thawed, 1 cup granulated sugar, 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup unsalted butter, melted, 1 teaspoon cinnamon, 1/2 teaspoon salt
Directions :
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the thawed rhubarb and sugar; mix well.
- In another bowl, combine the flour, oats, melted butter, cinnamon, and salt until crumbly.
- Spread the rhubarb mixture in a 9×13 inch baking dish.
- Sprinkle the crumbly topping over the rhubarb.
- Bake for 30-35 minutes or until the topping is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving.
how to serve Rhubarb Crisp
Serve warm or at room temperature. Add a scoop of vanilla ice cream or a spoon of whipped cream for extra richness. You can also serve it with plain yogurt for a lighter option.
how to store Rhubarb Crisp
Let the crisp cool fully. Cover the dish with foil or transfer pieces to an airtight container. Keep in the fridge for up to 4 days. Reheat single portions in the microwave for 20–30 seconds or warm in a 350°F oven for 10–15 minutes.
tips to make Rhubarb Crisp
- Thaw and drain frozen rhubarb if it has too much juice.
- Taste the rhubarb and add a little more sugar if it is very tart.
- Press the topping lightly so it stays in place while baking.
- Use cold butter melted slowly, not hot, to keep the topping crumbly.
variation (if any)
- Add 1/2 cup chopped nuts (walnuts or pecans) to the topping for crunch.
- Stir 1 cup chopped strawberries into the rhubarb for a sweeter, softer filling.
- Swap brown sugar for half the granulated sugar for a deeper flavor.
FAQs
Q: Can I use fresh rhubarb instead of frozen?
A: Yes. Chop fresh rhubarb and use the same amount. No need to thaw.
Q: Is this crisp gluten-free?
A: Not as written. To make it gluten-free, use gluten-free all-purpose flour and certified gluten-free oats.
Q: Can I make this ahead?
A: Yes. Assemble the dish and keep it covered in the fridge for a day. Bake just before serving for best texture.
Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and bright Rhubarb Crisp with a warm, tart fruit base and crunchy oat topping, perfect for any occasion.
Ingredients
- 4 cups frozen rhubarb, thawed
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Combine the thawed rhubarb and sugar in a large bowl; mix well.
- Mix the flour, oats, melted butter, cinnamon, and salt in another bowl until crumbly.
- Spread the rhubarb mixture in a 9×13 inch baking dish.
- Sprinkle the crumbly topping over the rhubarb.
- Bake for 30-35 minutes or until the topping is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving.
Notes
Serve warm or at room temperature. Add vanilla ice cream or whipped cream for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
