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Easy Classic Rhubarb Crisp with Perfectly Crunchy Oat Topping

Close-up of a freshly baked rhubarb crisp with a deeply golden, crunchy oat topping.
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Make this easy rhubarb crisp for a comforting dessert that balances tart rhubarb with a buttery, crunchy oat topping. This classic recipe works well with both fresh and frozen rhubarb.

Ingredients

Scale
  • 6 cups fresh or frozen rhubarb, cut into 1-inch pieces
  • 1 cup granulated sugar (adjust based on rhubarb tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (for topping)
  • 1 cup rolled oats (old-fashioned)
  • 3/4 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 1/4 teaspoon salt (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an 8×8 inch baking pan.
  2. In a large bowl, combine the rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, cinnamon, and salt. Toss gently until the rhubarb is evenly coated.
  3. Pour the rhubarb mixture into your prepared baking dish and spread it into an even layer.
  4. Prepare the crunchy oat topping: In a separate medium bowl, whisk together the 1 cup flour, rolled oats, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  5. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates the buttery crisp topping.
  6. Sprinkle the oat topping evenly over the rhubarb filling. Do not press it down.
  7. Bake for 40 to 50 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
  8. Let the rhubarb crisp cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly.
  9. Serve warm with vanilla ice cream for the ultimate comfort food desserts experience.

Notes

  • If you use frozen rhubarb, do not thaw it first. You may need to add 5 to 10 minutes to the baking time.
  • For a variation, try adding 1/2 cup of sliced strawberries or 1 teaspoon of grated fresh ginger to the rhubarb filling for a strawberry rhubarb crisp or rhubarb ginger crisp flavor.
  • To keep the topping extra crisp, avoid mixing the topping ingredients too much; you want distinct butter pieces.

Nutrition

Find it online: https://cookingzenith.com/rhubarb-crisp-easy-classic-oat-topping/