Pin by Christina Noble on Baking and Desserts | Rhubarb dessert recipes, Rhubarb, Easy rhubarb recipes

This easy rhubarb crisp is tart, sweet, and quick to make.

introduction

This recipe makes a warm, simple dessert with bright rhubarb and a crunchy oat topping. It is easy for weeknights or a small gathering. For more simple sweets and ideas, see the desserts recipe collection for other quick recipes.

why make this recipe

You make this recipe because it is fast, uses few ingredients, and shows rhubarb’s fresh flavor. It needs little skill and gives a homey, tasty result.

how to make Easy Rhubarb Crisp

Make the fruit base, mix the topping, and bake. First toss the rhubarb with sugar and a bit of flour. Next, press the fruit into a dish and sprinkle the oat topping on top. Finally, bake until the fruit is bubbling and the topping is golden.

Ingredients :

• 4 cups rhubarb, chopped (about 1/2-inch pieces)
• 3/4 to 1 cup granulated sugar (adjust to taste)
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon lemon juice (optional)
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Directions :

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. In a bowl, mix chopped rhubarb with 3/4 cup sugar, 2 tablespoons flour (or cornstarch), and lemon juice if using. Stir to coat.
3. Spread the rhubarb mixture in the prepared dish.
4. In another bowl, combine oats, 3/4 cup flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or pastry cutter until the mix is crumbly.
5. Sprinkle the oat mixture evenly over the rhubarb.
6. Bake 35–40 minutes, until the topping is golden and the filling bubbles at the edges.
7. Let cool 10–15 minutes before serving so the filling sets a bit.

how to serve Easy Rhubarb Crisp

Serve warm or at room temperature. It is good with vanilla ice cream, whipped cream, or plain yogurt. A small scoop of cream balances the tart rhubarb.

how to store Easy Rhubarb Crisp

• Room temperature: Cover and keep up to 2 days.
• Refrigerator: Keep covered for 4–5 days.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat in the oven.

tips to make Easy Rhubarb Crisp

• Taste the rhubarb first; add more sugar if very tart.
• Keep the butter cold for a crisp topping.
• Use cornstarch instead of flour if you want a clearer, thicker sauce.
• Do not overmix the topping; keep some clumps for texture.

variation (if any)

• Add 1/2 cup chopped strawberries for a strawberry-rhubarb crisp.
• Stir 1/2 cup chopped nuts (walnuts or pecans) into the topping for extra crunch.
• Use a crumb (streusel) topping instead of oats for a different texture.

FAQs (minimum three FAQ)

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then add a little more thickener (cornstarch) if needed.

Q: Is rhubarb safe to eat raw?
A: The stalks are safe, but leaves are toxic. This recipe cooks the stalks, which is normal and safe.

Q: Can I make this vegan?
A: Yes. Replace butter with a vegan butter or coconut oil and use brown sugar that is labeled vegan.

Q: How do I reduce sugar but keep flavor?
A: Use 3/4 cup sugar and add a small amount of honey or maple syrup, or combine with sweeter fruit like strawberries.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish and bake 40–50 minutes, watching for bubbling and a golden top.

Easy Rhubarb Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

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Description

This easy rhubarb crisp is tart, sweet, and quick to make, featuring a crunchy oat topping.

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Ingredients

Scale 1x2x3x

• 4 cups rhubarb, chopped (about 1/2-inch pieces)
• 3/4 to 1 cup granulated sugar (adjust to taste)
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon lemon juice (optional)
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. Mix chopped rhubarb with 3/4 cup sugar, 2 tablespoons flour (or cornstarch), and lemon juice if using. Stir to coat.
3. Spread the rhubarb mixture in the prepared dish.
4. Combine oats, 3/4 cup flour, brown sugar, cinnamon, and salt in another bowl. Cut in the cold butter with a fork or pastry cutter until the mix is crumbly.
5. Sprinkle the oat mixture evenly over the rhubarb.
6. Bake for 35–40 minutes, until the topping is golden and the filling bubbles at the edges.
7. Let cool for 10–15 minutes before serving so the filling sets a bit.

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Notes

Serve warm or at room temperature with vanilla ice cream, whipped cream, or plain yogurt.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 15g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg